Curried Carrot Soup

Name: Curried Carrot Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings
Ingredients: 2 tablespoons vegetable oil; 1 onion, chopped; 1 tablespoon curry powder; 2 pounds carrots, chopped; 4 cups vegetable broth; 2 cups water, or as needed

Rating: 4.33 stars

367 Ratings
284 Reviews
13 Photos

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

By Doug Matthews

Gallery

Recipe Summary

prep:

15 mins

cook:

25 mins

total:

40 mins

Servings:

Yield:

6 servings

Nutrition Info

Ingredients

Original recipe yields 6 servings

The ingredient list now reflects the servings specified

2 tablespoons vegetable oil
1 onion, chopped
1 tablespoon curry powder
2 pounds carrots, chopped
4 cups vegetable broth
2 cups water, or as needed

Directions

Step 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.

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Step 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.

Nutrition Facts

Per Serving:

133 calories; protein 2.4g 5% DV; carbohydrates 20.2g 7% DV; fat 5.4g 8% DV; cholesterolmg; sodium 414.7mg 17% DV. Full Nutrition

Reviews (284)

Most helpful positive review

Sandra

01/07/2007

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

Helpful

(114)

Most helpful critical review

larkspur

01/20/2011

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! Read More

Helpful

(21)

367 Ratings

5 star values: 201
4 star values: 116
3 star values: 29
2 star values: 13
1 star values: 8

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Sandra

01/07/2007

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

Helpful

(114)

kambri

03/25/2011

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. Read More

Helpful

(85)

CARRIELL

12/11/2003

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. Read More

Helpful

(62)

JAH

12/11/2003

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 Read More

Helpful

(53)

Nightingale

01/24/2003

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. Read More

Helpful

(34)

MAGPIE0816

08/04/2003

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. Read More

Helpful

(29)

cookinglinguist

02/03/2011

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. Read More

Helpful

(24)

larkspur

01/20/2011

Helpful

(21)

FOXHUNTER

12/11/2003

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

Helpful

(20)

More Reviews

Reviews for: Photos of Curried Carrot Soup

1 of 284

All Reviews

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

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.

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.

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.