Curried Carrot Soup

Curried Carrot Soup

Doug Matthews

"Quick, easy, and light. Plus it's the only way to get my niece to eat carrots."
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Ingredients

40 m servings 133 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 133 kcal
  • 7%
  • Fat:
  • 5.4 g
  • 8%
  • Carbs:
  • 20.2g
  • 7%
  • Protein:
  • 2.4 g
  • 5%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 415 mg
  • 17%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  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.

Reviews

Read all reviews 254
  1. 322 Ratings

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Most helpful positive review

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

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 pow...

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

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 onio...

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 simplifie...

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 prot...

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 pow...

We did not like this at all. I actually threw most of it out. And it sounded so good when I read the recipe.

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