Recipe by Doug Matthews
"Quick, easy, and light. Plus it's the only way to get my niece to eat carrots. You can garnish with golden raisins or a dollop of sour cream."
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water, or as needed
Really tasty, a definate keeper. I added garlic with the onions and along with the curry powder, cumin and garam masala.
I wasn't very impressed with this recipe at all...the flavor was strange, with a bitter aftertaste that wasn't very pleasant. Perhaps it was because it called for a whole tablespoon of curry powder? Also, as is, the recipe calls for no salt or pepper, so I added about 1/2 tsp. of salt and 1/8 tsp. of ground black pepper for more flavor. The one good thing about this recipe is how quick and easy it is to make. Even so, I wouldn't make it again. Thanks for sharing, though!
I had a bunch of carrots so looked for a good recipe. This was great! Simple and delicious. I read the reviews and, like others, added another T curry. I also added 2 cloves garlic with the onion, and saved some of the cooked carrots to add chunks to the puree mixture. I also added about 1/4 t salt. I garnished it with sour cream the first time, then with plain yogurt and some fresh cut cilantro.
I didn't think this recipe was too bad, but my husband didnt care for it at all. It was very thick so I might add more broth next time and use chicken broth instead of vegetable.
As a lover of carrots and curry, I couldn't wait to try this recipe. I thought it was delicious. I used 3(14oz) cans of chicken broth, additional curry, but did not add any water. I simplified the puree step by using a stick blender into the pot. JAH, Texas
Wonderful soup - easy and very flavorful - I added other Indian spices as well as the curry and a ton of garlic - fantastic. I will definately make this again.
We love this recipe. It is even better reheated. I add more onion and more curry than is suggested to make it spicier. It is nice served with caramelized onions, sour cream, and/or croutons.
Great flavor. I used chicken broth to make it a little richer. I ended up using about 5 cups total to get the right consistency. At the end I added half a block of crumbled firm tofu to add protein. Next time, I'll probably only puree half of it so it will be chunkier.
* Percent Daily Values are based on a 2,000 calorie diet.
Curried Carrot Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 133
** Calories from Fat: 49
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