This makes a ton of soup and let me try out my pressure cooker! I just got it for a present and was excited and a bit scared (that pressure thing kind of freaks me out but anyway). I was skeptical that carrots which take FOREVER for me to cook would cook in 7 minutes. They so did! Awesome! As for the recipe itself I added some more curry and salt and pepper at the end. I did leave out green onions (didn't have) and subbed sweet potatoes (already cooked courtesy of my mother) at the end instead of potatoes which I don't have. And as we are in the middle of a hurricane I felt it was prudent not to go out in it for potatoes. I also didn't have cream so I just put in half the amount of milk. Worked well--maybe not as thick as it would be with cream but it was nice. I served with Wheat and Barley bread I'd made for dinner and it was a nice warm dinner on a cold windy and rainy evening. Thanks for the recipe!
I made this yeaterday for a crowd there was none left at the end! Everyone thoroughly enjoyed it. Sorry to say that I made a few minor changes they are as follows: I did not use heavy cream (coffee cream was all I had and I didnt use quite as much as the recipe called for maybe 2 cups?) I did not put in the green onion as there was enough with the original chopped onions in base and I added a little cumin with the curry. I also grated in about a 2 inch knob of ginger root and only used about 4 cloves of garlic but probably could have been braver and tried using all 8! I was a bit afraid of it being overwhelming. It pureed beautifully and was a warm and hearty soup! Also if you enjoy a garnish....we swirled some yogurt that had been mixed with a bit of curry on top. It added a nice swirl of colour to the orange hue of the soup. Culinary and visual art! It was a great dish and could be a hearty meal with some rustic bread or croutons. I keep forgetting to use my pressure cooker and this soup worked amazingly well in it. Quick and easy.
Wow! Absolutely loved this soup - just what I was looking for! I didn't have green onions, so just chopped one large regular onion and used half-and-half (2 cups) at the end. Mashed sweet potatoes were also on hand, so I added them once the carrots were done cooking - I was also surprised that the carrots were done in only 7 minutes. I chopped about 7-8 large carrots, and did not need additional cooking time. Because I like my soup a bit spicy, I added some cumin and cayenne at the end. Very yummy - I will be making this often during the cold weather! thank you!
My family loves this soup! I've made it following the recipe and with some changes. Both ways are 5 stars.
My changes are doubling the curry powder, skipping the potato, and using a can of coconut milk in place of the cream (I have an electric pressure cooker, so I always do a half recipe). It's thicker with the potato, but I prefer the taste of the soup without it. Substituting coconut milk does not make it taste like coconut, but it makes it healthier.
Substituted chicken broth for more body & had access to garden fresh carrots. Authentic French cream of carrot soup. Highly recommend.
I used a sweet potato (orange yam) and a chopped yellow onion instead of Yukon gold potato and green onion. Turned out to be delicious!
Honestly I did not like this soup at all. I made it as written minus the green onion (didn't have). FYI: I made it in my 6-quart Instant Pot and everything fit fine. It was very bland; maybe my carrots were flavorless to start with I don't know. It just tasted so boring. Roasting them first might have helped. Anyways I wasn't going to let that much soup go to waste so I ended up adding some extra things to make the flavor brighter (doubled the curry added at least 1 T. of dill 1 tsp of ground ginger and about 2 T. of white vinegar). Even with my additions I will not make again but I at least thought it was all right. I got the ideas for ginger and dill from the food network website.
closest recipe I have ever found to a soup I had in Vienna. so good!
