4.663
Curried Carrot SoupIf your carrots don't taste sweet enough, add up to a teaspoon of sugar in step 2. To serve the soup chilled, let cool, and then refrigerate in a covered container.
  • 2 tablespoons butter
  • 1 cup chopped onion
  • 1 teaspoon curry powder
  • Coarse salt and ground pepper
  • 2 cans (14 1/2 ounces each) reduced-sodium chicken broth (about 3 1/2 cups)
  • 2 pounds carrots, peeled and cut into 1-inch chunks
  • 1 to 2 tablespoons fresh lemon juice
  • 2 tablespoons coarsely chopped fresh cilantro, for garnish (optional)
servings:4
  1. Heat butter in a Dutch oven or large (4- to 5-quart) saucepan over medium heat. Add onion, curry powder, 2 teaspoons salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until onion is soft, about 5 minutes.
  2. Add broth, carrots, and 3 cups water; bring to a boil. Reduce heat; cover, and simmer until carrots are tender, about 20 minutes.
  3. In a blender, puree soup in batches until smooth; transfer to a clean saucepan. Add more water to thin to desired consistency. Reheat, if necessary. Stir in lemon juice. Serve garnished with cilantro, if desired.<br><br>
20 min20 min40 min

Curried Carrot Soup

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If your carrots don't taste sweet enough, add up to a teaspoon of sugar in step 2. To serve the soup chilled, let cool, and then refrigerate in a covered container.
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Ingredients

  • 2 tablespoons butter
  • 1 cup chopped onion
  • 1 teaspoon curry powder
  • Coarse salt and ground pepper
  • 2 cans (14 1/2 ounces each) reduced-sodium chicken broth (about 3 1/2 cups)
  • 2 pounds carrots, peeled and cut into 1-inch chunks
  • 1 to 2 tablespoons fresh lemon juice
  • 2 tablespoons coarsely chopped fresh cilantro, for garnish (optional)

Directions

  1. 1Heat butter in a Dutch oven or large (4- to 5-quart) saucepan over medium heat. Add onion, curry powder, 2 teaspoons salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until onion is soft, about 5 minutes.
  2. 2Add broth, carrots, and 3 cups water; bring to a boil. Reduce heat; cover, and simmer until carrots are tender, about 20 minutes.
  3. 3In a blender, puree soup in batches until smooth; transfer to a clean saucepan. Add more water to thin to desired consistency. Reheat, if necessary. Stir in lemon juice. Serve garnished with cilantro, if desired.<br><br>

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2 USER REVIEWS
  • Delish-with a few variants

    star44

    I left out the butter and added purreed cauliflower and tofu. Filling and warming!! Thanks!
  • Excellent!

    star55

    So easy to make and so delicious! I tweaked it a little - added a few more onions to make it sweeter and a touch a cumin. Also simmered it for about an hour to really soften the vegetables.

    Thank you for such a wonderful recipe!
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