- 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
- 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).
Reviews forCurried Carrot Soup
"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!"