Recipe by USA WEEKEND columnist Pam Anderson
"A pureed vegetable soup can be an impressive, easy and affordable first course for an elegant dinner, or even a light dinner on its own with salad and bread."
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1 1/2 pounds
peeled carrots, cut into 1-inch chunks
onion, cut into large dice
garlic cloves, thickly sliced
chicken broth, homemade or from a carton or can
1 1/2 cups
half-and-half (or whole milk)
Salt and freshly ground pepper, to taste
Garnish: chopped roasted pistachios
I made this soup late last night for dinner today and it smelled so good that my husband and I had to have some as soon as it was done! If you love curry..and I love me some curry.. this soup is for you! I basically followed the whole recipe, except I added about 1 1/2 tablespoons of Curry powder and a 1/2 tablespoon of Garam Masala (sp?).. I think without the Garam Masala it might have been lacking some depth of flavor...it adds a nice spicy taste (more of an earthy spicy not heat) .. if you don't have Garam on hand you could try adding some ground cinnamon, ground nutmeg, cumin and black pepper.. I also used 1 percent organic milk instead of the half and half. And just a warning.. this soup is spicy! But in a good way..not an overpowering spicy where you can't taste anything. I will definitely be making this again... maybe tonight ;) I might add some butternut squash next time.. I took a picture of the soup and I will upload soon :) Thanks for a great recipe!
Thanks, this was an easy recipe. I used 20 oz carrots instead of 24 oz and 2 onions since that's what I had. It had a good flavor, but sorry, it did taste a little like baby food with milk, as another reviewer said.
WOOOWW!! DELICIOUS!! I followed a review and added ground nutmeg, black pepper, cumin and ground cinamonn. YUMMY!!! It's really good and tasty.
I made this soup again, it's like the 5th time I make it. I'm giving it as an appetizer for Thanksgiving dinner. I made it for a friend and she described it as: "a party of flavors".
I love puréed carrot soup, and I was looking for an alternative to the usual ginger/carrot combination. I think the curry worked well with the carrots, but I will reduce the amount of curry next time. I don't have a high tolerance for spicy food, so it was a little too much for me. If you like spicy food, then this should be fine. I used regular milk instead of the half and half and it seemed to dilute the soup to a nice consistency.
We changed it up a bit by adding another 1/4 lb of carrots, 3 extra cloves of garlic. Mixed 1/4 tsp of cayenne with the curry before. Replaced 1 cup of orange juice for 1 cup of chicken broth.
Turned out absolutely incredible, it had a subtle spicy flavor that wasnt even overpowering to my 7 yr old. We plan to make this quite often in the future.
I added a peeled, cored, and chopped Granny Smith apple. It really complemented the flavor.
I made this soup with toasted whole grain bread on the side, delicious!
This was a very good soup but ended up a bit thicker than I wanted. Easy to make and everyone enjoyed!
* Percent Daily Values are based on a 2,000 calorie diet.
Creamy Carrot With Curry Soup
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 158
** Calories from Fat: 98
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