Curried Carrot Soup Recipe - Allrecipes.com
Curried Carrot Soup Recipe
  • READY IN 40 mins

Curried Carrot Soup

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    25 mins
  • READY IN

    40 mins

Directions

  1. Heat oil in a large pot over medium heat. Saute onion until tender and translucent. Stir in the curry powder. Add the chopped carrots, and stir until the carrots are coated. Pour in the vegetable broth, and simmer until the carrots are soft, about 20 minutes.
  2. Transfer the carrots and broth to a blender, and puree until smooth. Pour back into the pot, and thin with water to your preferred consistency.
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Reviews More Reviews

Most Helpful Positive Review
Jan 07, 2007

Really tasty, a definate keeper. I added garlic with the onions and along with the curry powder, cumin and garam masala.

 
Most Helpful Critical Review
Jan 20, 2011

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!

 
Mar 25, 2011

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.

 
Dec 11, 2003

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.

 
Dec 11, 2003

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

 
Aug 04, 2003

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.

 
Jan 24, 2003

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.

 
Feb 03, 2011

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.

 

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Nutrition

  • Calories
  • 133 kcal
  • 7%
  • Carbohydrates
  • 20.2 g
  • 7%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 5.4 g
  • 8%
  • Fiber
  • 5.6 g
  • 22%
  • Protein
  • 2.4 g
  • 5%
  • Sodium
  • 412 mg
  • 16%

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

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