Curried Carrot Soup
"Easy to make, delicious, and good for you. I don't even like carrots and I would happily eat a bowl or two. For a healthier version, leave out the cream (It still tastes fantastic, even without it). Feel free to use the bagged carrots sticks to cut down on prep time."
photo by C. Taylor
- Ready In:
- 35mins
- Ingredients:
- 10
- Serves:
-
8
ingredients
- 4 (14 1/2 ounce) cans chicken broth (use vegetable broth for vegetarian or vegan version) or (14 1/2 ounce) cans vegetable broth (use vegetable broth for vegetarian or vegan version)
- 2 lbs carrots, cleaned and cut into 2 inch lengths
- 1 large onion, chopped
- 1 tablespoon butter (or oil for vegans)
- 2 1⁄2 tablespoons curry powder
- 1⁄2 teaspoon turmeric
- 1⁄4 teaspoon ground ginger
- 1⁄8 teaspoon cayenne pepper
- 3⁄4 cup cream (skip for vegans) (optional)
- salt and pepper
directions
- Saute in a large pot, the onion with the butter until translucent. Add the broth and carrots and bring to a boil.
- Add all the spices and continue to boil until the carrots are cooked through.
- In a food processor or blender, puree the soup until the texture is smooth. You will need to do this in batches so that it doesn't over flow.
- Return to the pot and stir, adjusting the salt and pepper if needed. Mix in the cream for a creamy and indulgent version. Serve hot.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
This was one good soup!! I did cut the curry in half and it was just enough bite for my tastes. The rest I left as is. I swirled a little coconut milk in each bowl. Thanks so much! -
Followed recipe but left out the cream and added fresh garlic. Delicious, healthy and easy. -
I whizzed this together in no time using canned carrots and a Vitamix. Left out the cream. I adjusted the recipe to add more carrots and less broth, for a thicker soup. I don't even really like carrots (especially not canned carrots) and I ate this soup for two days straight. My BF is very skeptical of vegetables, but he was rather impressed by this soup. He said it reminded him of puréed squash, and that he might like it better sweetened, with cinnamon.
RECIPE SUBMITTED BY
I live in a beautiful seaside town in Massachusetts with my husband, 2 daughters and 2 cats. When not experimenting in the kitchen, I'm writing steampunk romance (Not sure what that is? Check out my website!). Recently agented, I hope to see my books in print soon. Can't wait!
<img src="http://www.recipezaar.com/members/home/454328/zaar%20photo.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket">
Amelia (2 y.o. here) enjoying a cider donut after apple picking.
<img src="http://www.recipezaar.com/members/home/454328/zaar%202.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket">
Maeve (4 y. o. here)
I love cooking and can't resist trying to figure out what ingredients went into a good meal. I'm not really one for measuring, and usually just make things up as I go along. My brain tends to shut down at the sight of too many ingredients in a recipe (must be A.D.D. or something) so that's something I'm trying to work on. Most of my recipes are quick and easy to make, since I'm usually trying to get dinner out in a hurry. My family is Greek and my husband is Irish, but also lived in Spain for several years, so my cooking tends to reflect those cultures, but in general we're fairly adventurous.
Feel free to zmail me!
Please click below to help feed animals at local shelters. It's free! It also links to other great sites where you can help with just a click.
Update: Just got a new camera, so hopefully my pictures will improve drastically. I had been using the camera on my cell. Needless to say the pics weren't great. I'll try retaking any that I've already posted.
http://www.theanimalrescuesite.com/cgi-bin/WebObjects/CTDSites.woa
