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Curried Carrot Soup

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Rating: 5.0/5 (5 votes cast)

 

Curried Carrot Soup

 

 

 

Curried Carrot Soup

 

 

This simple soup is packed with flavor, perfect for a light lunch, or add some croutons or crusty bread and you have a complete meal. I love the vibrant color, and you can easily adjust the heat to accommodate everyone’s heat preference. I tend to make this soup, leaning more towards the mild side, then drizzle a splash of chili oil on top before serving.

 

 

 

 

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Curried Carrot Soup
A wonderful Curried Carrot Soup is perfectly smooth and creamy with just a touch of heat. This soup is quick and easy to make, taking less than 30 minutes before it's on the table. A delicious way to encourage kids to eat more veggies; and, let's face it, who doesn't love carrots?
Curried Carrot Soup
Servings
Ingredients
  • 1 Tbsp extra virgin olive oil
  • 2 Tbsp butter
  • 1 medium onion, chopped
  • 1-1/2 pounds carrot, peeled and chopped
  • 6 cups chicken stock
  • 2 Tbsp curry powder
  • 1/2 tsp ground cayenne pepper
  • Kosher salt, to taste
Servings
Ingredients
  • 1 Tbsp extra virgin olive oil
  • 2 Tbsp butter
  • 1 medium onion, chopped
  • 1-1/2 pounds carrot, peeled and chopped
  • 6 cups chicken stock
  • 2 Tbsp curry powder
  • 1/2 tsp ground cayenne pepper
  • Kosher salt, to taste
Curried Carrot Soup
Instructions
  1. Preheat a Dutch oven or soup pot over medium high heat. Add the olive oil, butter, chopped onions, and carrots to the pot; saute about 5 minutes or until the onions are tender and translucent. Stir in 4 cups of the chicken stock, the curry powder, cayenne pepper, and about 1 teaspoon of salt, or to taste. Bring the mixture to a boil, cover and cook about 15 minutes, until the carrots are very tender.
  2. In a blender or food processor*, puree soup until it is smooth and creamy. Process soup in 2 or 3 small batches; soup is hot, so be very careful. Transfer the pureed soup to a large bowl until you've processed the last of the soup. Pour the processed soup back into the soup pot and heat over low heat, until the soup is heated through. If the soup seems too thick, add some of the remaining stock until you achieve the desired consistency. Adjust seasonings.
Recipe Notes

Variations:

Substitute vegetable broth for the chicken broth to make a vegetarian version of this Curried Carrot Soup.

 

Optional Garnishes:

  • sour cream
  • plain yogurt
  • Sriracha sauce or chili oil, for drizzling
  • scallions, thinly sliced
  • salted peanuts, roughly chopped
  • chopped fresh cilantro

 

*If you have an immersion blender, you can carefully puree the soup right in the Dutch oven or stock pot.

 

 

 

 

 

Curried Carrot Soup, 5.0 out of 5 based on 5 ratings
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