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My review
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 calsOriginal recipe yields 6 servings
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Directions
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Ready In
- 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.
- 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; 5.4 g fat; 20.2 g carbohydrates; 2.4 g protein; 0 mg cholesterol; 415 mg sodium. Full nutrition
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Reviews
Read all reviews 269345 Ratings
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Most helpful positive review
1/7/2007
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
1/19/2011
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 pow...
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1/7/2007
Really tasty, a definate keeper. I added garlic with the onions and along with the curry powder, cumin and garam masala.
12/7/2006
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...
10/19/2002
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.
2/14/2003
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 simplifie...
8/25/2002
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.
10/1/2002
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.
2/2/2011
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 prot...
1/19/2011
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 pow...