Curried Carrot Soup

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 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.

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 simplified the puree step by using a stick blender into the pot. JAH, Texas

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

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.

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.

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!

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

This is so good, I'm really impressed!! I will make it many more times, it was very easy too. The balance of ingredients was perfect, I just added a little more curry...I used 2 knorr Vegetable bouillon cubes and 4 cups of water for the broth. YUMM

I roasted the diced carrots at 420 for 40 minutes (brushed with a little olive oil), added garlic, and used 1 tsp Indian/Madras curry ("dryer," less sweet, more cumin), and 2 tsp sweet curry (more cinnamon, nutmeg, clove and cardamom). Added 1 tsp fresh grated ginger. used half vegetable half chicken stock, and a little cream right before serving. Wow!

I liked it along with my one year old but have to give 3 cause my husband didn't care for it much. I think I will be making it more when my husband is not for dinner as it s a good way of eating carrots for my son.

I didn't like the flavor and wouldn't cook it again.

I usually do not stick to the recipe for savory dishes, but there was not much to alter here without getting a completely different product. And what do you know, it is good as is! i did not add the extra water in order for it to be thick enough for my toddler to be able to navigate it himself, and he ate at least a cupful!

This recipe is quick and yummy. I used water instead of broth (didn't have any), instead added some chopped fresh ginger when it was simmering, and stirred in some fresh cilantro at the end. Also , instead of the water at the end, I stirred a few tbs of rice milk into each serving. Made it nice and creamy. A good basic soup that you can play with to suit your tastes. Thanks!

I returned home from work hungry and in need of a dinner made from scratch. But what to do in a snap, to curb my grumbling stomach? I headed for the soups category, first on Cooking Light.com, then on Epicurious.com, finally on AllRecipes.com. Believe me, my stomach was grumpy, and I had to act fast. This soup not only fit the bill regarding speed and ease, it completely surprised me with its subtle strength. It is so delicious, but not over-flavored. It's got distinct spice, but it's not competing. The strength of this soup is its elegant subtlety: it's light, fresh, and absolutely perfect. Give it a try - only stone soup could be easier.

I added garlic to my onions (2 cloves) an extra tablespoon of curry powder, garam masala 1 T, and salt and pepper too. I also finished it with a can of coconut milk (not the light kind) and it made for a nice tounge feel. I used the coconut milk instead of the water to thin. A delicious vehicle for that giant bag of carrots at Costco that I always buy, but never end up using all of! :) Recommend this recipe

This soup has a good general idea, but I had to double the onion amount & curry powder and it still tasted a bit bland. I added cream, salt, garlic, vindaloo, cinnamon & zatar seasonings and served it with a dollop of whipped cream, and it was much better.

Dee-LISH! Definitely add the garlic with the onion, but then when adding the cumin, add also 1/2 tsp of garam masala and 1/2 tsp of cumin (the trifecta of Indian spices!). It gives the recipe a wonderful lift and is simply delightful.

Tasty, not amazing though. Added potatoes for more variety. Next time I will purree only 1/2 of the cooked vegetables, rather than all to give the soup a chunkier consistency.

This was good, almost, but not quite too carroty.

Fantastic recipe. Delicious as well as quick and simple.

This is a great soup for weight watching! It was very tasty and filling. I cut back on the curry to 1 teaspoon. Perhaps my curry is extra hot, because that was plenty.

I made this recipe and realized that perhaps I am not too fond of carrots. It was ok, but just not my cup of soup - if you will. Although it did taste better the second day, I still could not get my children to eat it.

This is good! I also used a tablespoon of dried tarragon when I cooked the onions, then added 2 tbsp of curry vs. 1. I used chicken broth (4 cups) and then instead of additional water, I used probably about a cup additional liquid in total (so 1/2 cup milk and 1/2 cup chicken broth)

At first, my husband thought I was crazy...the recipe didn't sound very tantalizing to him and I don't even like carrots. But we both like Indian spices. The soup was easy to prepare, and we both loved it! He even told his mother about it!

I thought this soup was great! I did make some changes though. I used onion, cauliflower, baby carrots and suggested spices. I boiled them in just enough vegetable broth to cover until veggies were tender then blended till smooth. Very easy, tasty, and spicy. Great for warming up on a cold winter day!

This was a tasty suprise that everyone loved, will be making it again very soon. Kat

I absolutely loved this and have told others about it. I used only organic ingredients, used Olive oil and added garlic. Yummy, I highly recommend this one.

I like carrots and I like curry but I did not like this soup at all, nor did my guests. The curry was so overpowering that you couldn't taste anything but curry. It also had a very strange after-taste. I can't imagine adding additional curry yet many reviewers stated just that. Besides cooking up more carrots to try and dilute the strong flavor, I really didn't know how to fix it so it ended up down the garbage disposal. What a waste of time and money!

A very warm and comforting tasty soup - ideal for those fresh autumn days.

This soup was really good. Used others ideas and reserved some chopped baby carrots for chunkyness. Also added basmati rice too the receipe to keep it ethnic.

Super soup! We added 2 tsp minced ginger with carrots and that gave it a nice spicy flavor. Excellent.

I really liked this recipe (I'm a vegetarian), but the kids weren't too hip on it. They said, "It's okay," and "Taste good, but I don't want too much of it." The flavor is very strong, and a full bowl of this soup really is too much. A small serving as a side dish is how I'll serve it next time around.

This tasted great!!! I have just lost over 20 lbs. on weight watchers, so I modified the recipe slightly . . . I used only 2 tsp. of oil to prepare the onions, and then I sprayed the carrots with non-stick olive oil cooking spray before adding them to the pot. This lower-fat version still tasted wonderful! Yum - thanks Doug for sharing your recipe!!!

This is really good!! When you read the ingredients, it looks so simple, and it's easy to guess that taste will be sacrificed as a result. No way! I made it exactly as stated, and it was delicious -- even better (5 stars!) because it's so simple. Hardest part is chopping 2lbs of carrots! Thanks a lot.

I followed the recipe - it was too strong of curry for my family and they didn't like the taste at all. Oh well, I tried

This was truly divine! The only thing I did was add garlic, and carmelized both it and the onions first. I did not thin it at all with water. The texture was more appealing to me when thick. Sooooo good! Now on my list of faves!

This is my recipe originally and I have played with it to over time. I tend to thin it with some extra water and season it with a hotter curry when the dinner guest list allows. Thanks for all of the other suggestions.

This soup was really good. It had a nice hotness to it and it was so simple to make. (I'm not even a big fan of carrots.) Next time, I might try adding more things to it, like potato chunks.

Surprisingly delicious! One change: used olive oil and added 2 cloves of garlic

Good combination of ingredients, soup was quite thick. I had to use extra vegetable broth. Next time I think I'll use low sodium chicken broth instead of water. I like the curry powder - a nice touch.

It's really really carrotty, and it sort of reminded me of baby food. But everyone I served it to seemed to love it nd just couldn't eat enough of it. I hate to do a lot of chopping or boiling or work in general that ends up looking like mush, so I garnished it with little parsley, which made me feel better.

I really loved this recipe! I didn't add water because we like our soups thick. I used a hot curry powder and it gave it a bit of a nip, just enough! A great way to get your veggies!

This recipe was amazing! It came out so delicious! I would suggest after you have pureed the soup and put it back into the pot to remove it from the heat and let it sit for half an hour or so and then reheat it...the flavors meld so much better together the longer you wait! I also suggest adding a little ginger!

I made this for lunch and it was very good. I didn't seem to get the texture right. I added extra curry powder too.

This soup is SO GOOD! I added an extra tablespoon of curry (tasty, but too hot for anyone else in the house) and 2 cloves of garlic, and I forgot to put the extra 2 cups of water in at the end. I've been adding a little water to each serving before I reheat it. I'm having a cupful right now and instead of water I added vanilla Silk-brand soymilk to thin and creamy-ize it. SO GOOD! I did have some problems though during the cooking process; I didn't cut the carrots small enough so I had to cook them for like an hour, instead of 20 minutes. Next time I plan to grate them, so it won't take so long and the consistency will be a little better. GREAT soup! It's good without the modifications but it's perfect with them.

Loved it. I will definitely make it again. I might add a smidge more curry next time but I like HOT. Also, it tasted even better the next day when the flavors really seeped in

We really liked this soup. I used olive oil instead of the vegetable oil. I think next time I will also reserve some of the carrots for more texture. Great recipe though

To me this is a 5 star soup. Have tried gingered carrot soups, but i prefer the curry flavor in this. A wonderful marry of flavors. Will make Again and again. Thanks much!!!

Excellent soup - it had a creamy texture and taste that belied the healthfulness of the ingredients! (I did add a couple cloves of garlic and upped the curry by 1/2 TB) What a terrific way to eat more carrots. This will become part of my repertoire. Thanks for the great recipe!

I am addicted to this soup! It tastes creamy and a little sinful but it is so healthy! I use fat free low sodium chicken broth. This is probably my bet allrecipes.com find. It can be a little heavy on the curry though so if you're not a curry person I would cut back.

I've been making this soup for a while now. It's extremely healthy and I like how simple it is. I just wash and chop the carrots... when you puree there's no point to peeling the carrots. I add more curry since the stuff at the mega market is a bit bland. Plain yogut is also a nice topping if you want to try something other than sour cream.

Although the puree consistency made me feel like I was eating baby food, I loved the flavor and the simplicity of the recipe. I would suggest adding maybe twice the recommended amount of curry, since it seemed a little weak without it.

This was awesome! As my british friend would say "its fab". Simple and comforting. Will make again and again.

I loved this soup! I can't wait to make it again. I didn't have to add water to the end, but I did add a little cinnamon & cumin for extra flavor.

This was amazing with a few changes. I added garlic with the onions, 1/2 tsp of ginger and ALOT of salt. After I pureed, I added some evaporated milk to taste. Excellent, thanks!

Hasn't anyone noticed that, apart from changing butter for oil, this is about a direct copy of the same recipe in "Joy of Cooking"?

This was excellent. Ised fresh carrots from my garden. I made a few changes. I did not have vegetable broth so I used chicken broth. I added a celery stick and a fresh bell pepper. I also added about 1 table spoon od sugar, a pinch of ginger, a teaspoon of cinamon and a dash of nutmeg to give it a sweeter taste. I also used about 2 tablespoons of curry powder. I pureed in my blender 2 times to give a creamier texture. Wonderful on a cold day.

Loved the soup! I used prepackaged peeled baby carrots (2# bag)to save time and effort. Really cuts down on the prep work. Holding out a few carrots to chop and add to the puree gives more texture. And i did add salt and cracked pepper.

This soup is fantastic. I've thrown in a few other veggies that were in the fridge and it just adss to the flavour & colour. It's a great hearty soup for lunch or dinner. Highly recommded!

I'd just made chicken stock, so I used that in place of vegetable broth. Although I like curry, I wondered if it might be a little harsh as the only seasoning. So, I substituted Garam Masala. The stick blender worked fine for pureeing the soup. I did add a little kosher salt when I sauteed the onions. (My stock was salt-free. If I'd used canned, I wouldn't have added salt.)

I have made this soup a couple of times and it is simply divine! It was a huge hit at Thanksgiving dinner. Don't believe the hype; this is as much like baby food as any "cream of" soup is. Actually, my pals couldn't get over the fact that there *isn't* cream in this soup! Most excellent!

I made this and thought, "hmmm, doesn't look very good, but I'd better eat it anyway". I ate the first bowl than went back for another. It was very very yummy and oh so simple. Definately a keeper!

This is a wonderful,easy soup that has lots of kick. My family loved it. A little too spicy for my 3 year old though.

Really enjoyed this soup! Great flavor, curry is not too strong! This one's a keeper!

This Recipe is great, especially on a cold night! I made a few modifications to the recipe, instead of adding two cups of water after processing in the blender I added two cups of 1% milk. This kept the texture smooth and creamy without taking away from the great flavour. Also, I replaced the curry with cumin, thyme and paprika and traded Veggie broth for chicken it was delicious..................

Very tasty - a little too spicy from the curry for me, would use less next time. I doubted the raisins but they were really good - nice balance of sweet to the heat.

Simple and tasty. A nice winter dish.

Very good. My husband did not care for it, but he is not a fan of curry. I say for what it says.....great. I served it with brown rice. Nice.

so simple yet so good! It has a creamy rich taste at then end, without the calories of a cream-based soup!

I thought this soup was very good. I was easy and quick to make, and I even played around with the ingredient amounts without problem. Tastes great with fresh bread! Also is good as a leftover lunch.

Great soup and REALLY easy to make if you're a busy person! To thin the soup a bit, I used 5 cups total vegetable broth and a 1/2 cup water. Added a half tbsp more curry powder and a teaspoon garam masala for a bit more kick. Very tasty, low-cal, and the husband loved it!

This soup is a big hit whenever I make it. I added two cloves of garlic, crushed when frying the onions, only 1 cup water when blending as I like the consistency and flavor. I added finely chopped cilantro before serving.

We were disappointed in this one. I really wanted to like it, but the flavors just didn't seem to go well together. Sorry!

Delicious! I added in four cloves of garlic (one was pretty small) when I sautéed the onion, but other than that, left the recipe as is. Absolutely delicious!

Ok, lots of changes to make it delicious because it is way too plain on its own (which is why I gave it 2 stars). I used chicken broth instead of water. Added 2 tsp of minced garlic, 1 tsp of minced ginger, 1/2 tsp tumeric, 1/2 tsp cumin, 1 tsp carriander, and just to add something extra I added potatoes to the cooking carrots. And of course salt and pepper to taste. I dont suggest adding garam masala to the soup, the cinnamon and cloves tend to make it less savory.

This is a great base soup. I made plenty of changes to suit my own tastes, though. I grated the carrots to make them easier and quicker to cook. I added a TON more Indian spices, including garam marsala and tumeric, and used HOT curry. I love spicey foods! I also added chopped celery. When everything was sauteed to softness, I pureed it; once pureed, I added about 2/3 cup plain yogourt, which reduces the hotness of the spices without taking away the flavour. The yogourt will also make the soup creamier and a bit thicker. It turned out perfect for me! If you are adverse to strong carrot flavour, try using the sweeter baby carrot...be aware that they always seem to take longer to cook!

FANTASTIC. I made the recipe as written, with the addition of a bit more curry, some turmeric and a bit of garlic powder at the very end. These probably weren't necessary for the soup to be delicious, but I loved the end result. The recipe notes thinning, after pureeing the cooked carrots, with additional vegetable broth -- I used about three cups for a great texture. What a gem of a recipe. Exotic, healthy, economical and tasty -- can't beat that. For me, it's a perfect light meal (with homemade bread) or opening course, especially in these cold months. Thanks so much for sharing.

Added too much red pepper Greek yogurt helped cool it down

I followed this recipe, but like others increased the curry powder to 2 TBSPs and added 1/2 tsp of Garam Masala. Delish!

Good Soup!! However, I did agree with some of the other reviewers in that it was a bit like baby food.. So I reserved about 1/3 of the veggies, and added 1 cu. cooked wild rice, and about 2 t salt... now I LOVE it!

Quick, easy, yummy. I would suggest about 1 tbsp more curry like other reviews suggested. I would also replace the cream or milk, if used the latter, with light coconut milk. I used the "Taste of Thai" brand. Quite lovely. Perfect winter, spring, year-round soup.

OH MY WORD this is an amazing recipe! Thank you, Doug! I only have a small blender so I ended up leaving the soup chunky, which turned out wonderfully! I will do this intentionally next time. I also added more curry powder and some garam masala like other reviewers suggested. I would have added cumin as well, but I just ran out. I will try it next time. Additionally, I spontaneously topped the soup with a few toasted cashews and it was great, although took away from the wonderful curried carrot flavor already there. May not add the cashews next time. I also arranged some zucchini peels on bread with olive oil and pepper and stuck it in the oven to toast for a bit. This made a wonderful accompaniment to the soup, as I dipped it in and even spooned the carrot chunks onto the toast. I will definitely serve this with naan next time!

Wonderful!!!!! I cannot tell how happy I am with this recipe! It's got everything, nutrition, taste, and it's easy to prepare - not to mention cheap! I made one change, instead of using just one tablespoon of curry I used maybe about 3 or four - but I happen to really love the taste of curry, I wouldn't recommend it to everyone. I would recommend using two tablespoons.

I only rated it 4 starts because I made so many changes. This soup is delicious, but I wanted it to suit my tastes better, so I added a 4-5 cloves of garlic with the carrots and added a tsp of freshly minced ginger. I also added more curry powder and curry paste. This soup is easy and delicious and very flavorful with the changes I've made.

This is it!!! Good for all. I have made it time and time again.

I used Penzy's hot curry powder - if I make it again, I'll likely cut half of it with Garam Masala instead of the full on curry powder. I should have known better! Soup tends to separate, but a good stir gets it back to consistency. Perfect meal for a cold winter's night and made my house smell so good!

Really good...could use a little extra curry

If I could have given it a 3 1/2 I would. I liked it for being different, but didn't love it. If you really like curry, you should give this one a try. It was nice to try a different carrot soup, rather than the more traditional. Not sure that I'd make it again.

I added 2 cloves of garlic, doubled the curry and added 1 teaspoon garam masala. It was delicious, thanks for sharing!

This soup is unbelievably easy to make. And the taste is absolutely fabulous. Tastes even better the second day. We have served this on many occasions, including as a starter for a family gathering.

I did not like this soup at all. I followed the recipe exactly as written. All that work! I have had this kind of soup at a friend's and it was delicious. I'll get her recipe instead.

This is the best soup I have ever had, with a few minor changes! A good friend made this with 2 tbsp curry (if you like a kick), omit the water, and add 2 tbsp brown sugar. Fantastic!

i usually love cooked carrots, but this soup just made me think of wilted plants. it's not very..... *LIVELY* it's a very downer taste. there was a werid after taste also.

Very Good and Easy! I did play around with this a bit and used suggestions of using chicken broth, adding garam masala,cumin and garlic. I also added 1/2 a cup of milk. I do like more of a soupier soup so I added more water like the recipe states. I would definitely add this to an Indian feast with some Naan bread.

This wasn't to my liking at all (sorry!). My adventerous husband didn't even like this. For me, it was the taste (somewhat bitter) and for my hubs, it was the texture (he compared this to over pureed baby food). While I enjoy all of these ingredients on their own, they don't work well together. I even splurged and bought fresh curry powder from my local gourmet spice shop (so I know the spice isn't the issue). I pretty much followed Doug's directions to the letter, however, I did substitute chicken broth for veggie broth (I always have chicken broth on hand). It took a little more than a cup's worth of extra broth to achieve a slightly thin consistency. Creme fraiche added a nice finishing touch (and was what helped salvage our soup) and the naan I served on the side filled us up. Oh well, I guess every recipe can't be a winner. At least I was able to crank out my new immersion blender. Thanks anyways, Doug! :-)

As other reviewers suggested, added 2 cloves garlic toward the end of the onion cooking time and kicked up the curry by 1 Tbsp. Used a little less carrots because I threw a little leftover roasted butternut squash in. I found it did not need the additional water after pureeing it. Delicious, and even better leftover... felt like comfort food.