Cream Of Carrot Soup Recipe

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Oct 03, 2012

How Fantastic this is! The ginger and curry is an unexpected and delicious hit of flavour in what I imagined was going to be a basic soup. Even the kids liked it - and you know what high praise that is!!

—Yvonne Suppa

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Jan 30, 2013

Carrots are my favorite vegetable and this soup is delicious. I've made it twice in two weeks. I usually always follow a "new-to-me" recipe exactly as written the first time, then tweak to my liking if necessary. But, this time, I thought I knew better and added freshly grated ginger because I also love ginger. It was very good, but the fresh ginger overpowered the carrot flavor. And, afterall, this IS carrot soup. The second time I made it, I used powdered ginger as the recipe called for. Still delicious, and the the carrot flavor was much more pronounced. I will make this again and again following the recipe to the letter, but I think I will roast some (bite sized) carrots in the oven to add at the last minute. My DH needs something to chew. A wonderfully satisfying comfort soup. I LOVE this stuff!

—Candice

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21 Ratings

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May 02, 2013

Fantastic soup! Quick, easy...made it exactly as stated the first time, second time added random leftover veggies too and still awesome! The curry is such a refreshing note. :)

—MSewell

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Apr 02, 2013

Absolutely delish! I didn't have curry powder on hand so I created my own, but it turned out perfect! I will be making a double batch next time and will freeze some for lunches. Yummmmmmmy! Thanks for sharing!

—SMD

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Mar 16, 2013

I love this soup! The first night I ate it, I literally licked my bowl. :) I added a touch of cinnamon and used a teaspoon of medium hot curry paste. I also used the minced ginger in a jar (only 1/2 teaspoon). I was afraid of too much fresh ginger based on a previous review. Next time, I'll probably add a bit more. I also used plain soy milk for the "cream" and it was fine. This is a great soul warming soup! The next time I make it, I might add some orange zest and oj in place of the curry.

—Blannie

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Feb 11, 2013

so good you need to make double the recipe!!

—Joel's mom

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Feb 11, 2013

this came out super good.. i'm a huge fan of blended soups.. used about 5 small white potatoes in place of the large.. 2 small stalks of celery.. halved the butter.. used plain yogurt instead of cream (lactose intolerant).. tripled the curry.. salt and peppered to taste as opposed to the exact amounts.. added a small boneless skinless chicken breast to make it more hearty.. ty for the recipe

—just_jam

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Jan 26, 2013

this soup is fantastic! i increased curry powder to 1 tbsp and used 1 cup 5 percent cream instead of 1/2 cup whipping cream. Beautiful colour! Definitely guest-worthy! Bonus - it's very easy to make!

—joanne

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Nutrition

Calories
169 kcal
8%

Carbohydrates
14.8 g
5%

Cholesterol
38 mg
13%

Fat
11.7 g
18%

Fiber
2.6 g
10%

Protein
2.3 g
5%

Sodium
586 mg
23%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Cream Of Carrot Soup

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 169
Calories from Fat: 105

% Daily Value *
Total Fat 11.7g 18 %
Saturated Fat 7.1g 36 %
Cholesterol 38mg 13 %
Sodium 586mg 23 %
** Potassium 379mg 11 %
Total Carbohydrates 14.8g 5 %
Dietary Fiber 2.6g 10 %
Protein 2.3g 5 %
Sugars 3.5g
Vitamin A 136 %
Vitamin C 22 %
Calcium 5 %
Iron 6 %
** Thiamin 9 %
** Niacin 10 %
** Vitamin B6 14 %
** Magnesium 7 %
** Folate 12 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.