Creamy Carrot With Curry Soup

Creamy Carrot With Curry Soup

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"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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servings 158 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 158 kcal
  • 8%
  • Fat:
  • 10.9 g
  • 17%
  • Carbs:
  • 13.5g
  • 4%
  • Protein:
  • 3.1 g
  • 6%
  • Cholesterol:
  • 36 mg
  • 12%
  • Sodium:
  • 101 mg
  • 4%

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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  1. Heat oil over medium-high heat in a large, deep saute pan until shimmering.
  2. Add carrots, then onion; saute, stirring very little at first, then more frequently, until vegetables start to turn golden brown, 7 to 8 minutes.
  3. Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
  4. Add curry powder; continue to saute until fragrant, 30 seconds to 1 minute longer.
  5. Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until carrots are tender, about 10 minutes.
  6. Using an immersion blender or traditional blender, puree until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)
  7. Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.


  • Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.


  1. 79 Ratings

Most helpful positive review

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 i...

Most helpful critical review

I needs more flavor. I used chicken stock and added another 1/2 ts. curry powder but it needs...

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 i...

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...

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...

Fantastic recipe! 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...

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!

My husband and his guy friends raved about this soup. It's pretty easy, as soups go. Due to a dairy alergy, I substituted soy milk for cream, and it still tasted very smooth and rich. I also add...

Very good. Don't be afraid of the curry - it gives a nice subtle flavor that is delicious in this soup. I added other orange-fleshed vegetables - sweet potatoes and pumpkin. I left out the half ...

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