Curried Carrot Soup Recipe

4.5 2 3
Curried Carrot Soup Recipe
Curried Carrot Soup Recipe photo by Taste of Home
Publisher Photo

Curried Carrot Soup Recipe

Read Reviews
4.5 2 3
Publisher Photo
Curry, ginger and garlic are the savory seasonings in Thom Armentrout's soup. "I serve it piping hot," he notes from Fredericksburg, Virginia.
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Cook: 20 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Cook: 20 min.

Ingredients

  • 1 medium onion, finely chopped
  • 3 garlic cloves, minced
  • 2 tablespoons butter or stick margarine
  • 2 teaspoons curry powder
  • 1 teaspoon ground ginger
  • 2 pounds carrots, thinly sliced
  • 2 cans (14-1/2 ounces each) chicken broth
  • 1 cup half-and-half cream
  • 1 cup water
  • 1/2 teaspoon dill weed
  • Pepper to taste

Directions

In a large saucepan, saute onion and garlic in butter. Stir in the curry and ginger. Add the carrots and broth. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until carrots are tender. Remove from the heat and cool slightly. In a blender or food processor, cover and process soup mixture in batches until smooth. Return to the saucepan. Add the cream, water, dill and pepper. Cook until heated through (do not boil). Yield: 8 servings (2 quarts).
Originally published as Curried Carrot Soup in Quick Cooking January/February 2004, p56

Nutritional Facts

1 cup: 109 calories, 3g fat (2g saturated fat), 8mg cholesterol, 371mg sodium, 17g carbohydrate (0 sugars, 4g fiber), 4g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

  • 1 medium onion, finely chopped
  • 3 garlic cloves, minced
  • 2 tablespoons butter or stick margarine
  • 2 teaspoons curry powder
  • 1 teaspoon ground ginger
  • 2 pounds carrots, thinly sliced
  • 2 cans (14-1/2 ounces each) chicken broth
  • 1 cup half-and-half cream
  • 1 cup water
  • 1/2 teaspoon dill weed
  • Pepper to taste
  1. In a large saucepan, saute onion and garlic in butter. Stir in the curry and ginger. Add the carrots and broth. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until carrots are tender. Remove from the heat and cool slightly. In a blender or food processor, cover and process soup mixture in batches until smooth. Return to the saucepan. Add the cream, water, dill and pepper. Cook until heated through (do not boil). Yield: 8 servings (2 quarts).
Originally published as Curried Carrot Soup in Quick Cooking January/February 2004, p56

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MY REVIEW
AllisonO User ID: 7446023 263331
Reviewed Mar. 11, 2017

"A good, easy soup with some great warmth (not spiciness) thanks to the curry and ginger. Blend the soup well to get the best result. I suggest adding a bit of salt to the finished dish. You could also add some cooked chicken or tofu to the soup for more protein and/or to satisfy meat-eaters. Very easy to customize!"

MY REVIEW
ChefV User ID: 50456 53438
Reviewed Nov. 4, 2012

"This soup is very simple to make and tasty. I thought from the picture it would be a thin soup, instead it is thick. Next time I wil cut back on the carrots and add more fat-free half-and-half to thin it out. This is a keeper and makes the house smell so good!"

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