Curried Carrot Soup

Curried Carrot Soup

Made  times
C R Henning 2

Carrots and onion cooked in chicken broth are pureed with ginger, curry and chili powder in this simple yet surprisingly flavorful soup.

Modified from: Curried Carrot Soup

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Serving size has been adjusted!

Original recipe yields 6 servings



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  1. Saute carrots and onions in oil and butter until onions are translucent. Add garlic and saute 5 minutes longer.
  2. Add 6 cups stock, curry, chili powder, ginger, salt and pepper. Bring to a boil and cook until carrots are very tender. Add in extra stock as necessary.
  3. Puree mixture in food processor or blender until very smooth, adding more chicken stock, if necessary. Return to soup pot and add warm half & half slowly into soup (do not boil).
  4. Garnish with chives and/or sour cream
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