This is my little picky eater's favorite soup.

Recipe Summary

prep:
20 mins
cook:
40 mins
additional:
15 mins
total:
1 hr 15 mins
Servings:
8
Yield:
8 servings
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat butter in a Dutch oven over medium heat; add carrots, potato, onion, celery, chicken broth, and ginger. Cover and cook, stirring occasionally, until vegetables are tender, about 30 minutes. Uncover and cool for 15 minutes.

    Advertisement
  • Transfer soup in batches to a food processor; blend until smooth. Return soup to the Dutch oven; stir in cream. Add curry powder, salt, and black pepper; cook over low heat until heated through, about 10 minutes.

Cook's Notes:

If the soup is too thick after adding the cream, dilute it with small amounts of water until desired consistency is reached.

You can also puree the soup in a large bowl using a hand mixer.

Nutrition Facts

169 calories; protein 2.3g 5% DV; carbohydrates 14.8g 5% DV; fat 11.7g 18% DV; cholesterol 37.5mg 13% DV; sodium 585.9mg 23% DV. Full Nutrition

Reviews (204)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/30/2013
Carrots are my favorite vegetable and this soup is delicious. I've made it twice in two weeks. I usually always follow a "new-to-me" recipe exactly as written the first time, then tweak to my liking if necessary. But, this time, I thought I knew better and added freshly grated ginger because I also love ginger. It was very good, but the fresh ginger overpowered the carrot flavor. And, afterall, this IS carrot soup. The second time I made it, I used powdered ginger as the recipe called for. Still delicious, and the the carrot flavor was much more pronounced. I will make this again and again following the recipe to the letter, but I think I will roast some (bite sized) carrots in the oven to add at the last minute. My DH needs something to chew. A wonderfully satisfying comfort soup. I LOVE this stuff! Read More
(55)

Most helpful critical review

Rating: 3 stars
03/08/2014
This was super easy to make and made for a nice dinner on Meatless Monday served with fresh rolls. But it wasn't a standout and I probably won't make it again. Taste is extremely subtle. In fact it took several mouthfuls to even detect a taste at all. I suppose experimenting with the spices might improve the flavor but with so many great soup recipes on this site I'll probably just file this under not repeatable. Inexpensive and easy though so if you like mildly flavored try this. Read More
(4)
275 Ratings
  • 5 star values: 239
  • 4 star values: 29
  • 3 star values: 6
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
01/30/2013
Carrots are my favorite vegetable and this soup is delicious. I've made it twice in two weeks. I usually always follow a "new-to-me" recipe exactly as written the first time, then tweak to my liking if necessary. But, this time, I thought I knew better and added freshly grated ginger because I also love ginger. It was very good, but the fresh ginger overpowered the carrot flavor. And, afterall, this IS carrot soup. The second time I made it, I used powdered ginger as the recipe called for. Still delicious, and the the carrot flavor was much more pronounced. I will make this again and again following the recipe to the letter, but I think I will roast some (bite sized) carrots in the oven to add at the last minute. My DH needs something to chew. A wonderfully satisfying comfort soup. I LOVE this stuff! Read More
(55)
Rating: 5 stars
10/03/2012
How Fantastic this is! The ginger and curry is an unexpected and delicious hit of flavour in what I imagined was going to be a basic soup. Even the kids liked it - and you know what high praise that is!! Read More
(32)
Rating: 5 stars
11/10/2013
Easy and delicious. I love this soup. I did use vegetable broth in place of chicken and also added some garlic. Used my immersion blender and dinner was on the table in less than an hour. Perfect for hectic nights. Served with a salad and felt like I was doing my body many favors. Read More
(21)
Advertisement
Rating: 5 stars
03/24/2014
Great tasting simple soup I am not a fan of carrot soup but I had a delicious one at a restaurant and wanted to recreate the same thing at home. This recipe was exactly what I was looking for! I ajusted a few things: being lactose intolerante I ommited the cream and just put more broth; also added 2 gloves of garlic and used 1/2 sweet potato instead of regular potato. This recipe is a keeper, everyone one loved it! Read More
(19)
Rating: 5 stars
02/21/2014
I doubled the recipe other than the spices, (not a big fan of ginger and my 17 yr old hates curry.) I added garlic and 1/4 t. of nutmeg. Trying to save on calories, I used olive oil instead of butter and I also used nonfat milk rather than the cream. It was delicious; my boys had two big bowls each. I love the sweet carrots with the curry and hint of ginger. Will definitely make again with my changes. Read More
(12)
Rating: 5 stars
06/27/2014
This was so good! The perfect carrot soup if you ask me. I must add that I modified slightly using Land o Lakes light butter and 2% milk since that's what I had. It was so perfect even with this reduction in fat; silky smooth, mildly sweet, with a hint of spice. The curry isn't a strong presence here, which was fine by me...........but if you really like to taste the curry you may want to add more. Read More
(9)
Advertisement
Rating: 5 stars
02/26/2015
This is a favorite of mine! I almost never follow a recipe exactly but the spices are just perfect and the ginger gives it a wonderful twist! I enjoy making in extra large batches on the stove top (instead of dutch oven). It freezes well is inexpensive healthy and it is often what a bring friends in need of a home cooked meal. I always get complements! Read More
(5)
Rating: 5 stars
11/16/2014
This was amazing but I changed the recipe slightly - instead of removing veggies to place in food processor after cooking for 30 mins I grated the carrots and chopping all veggies in the processor prior to cooking. So at 30 mins everything was already blended well and at that point I just added 1/2 cup cream cheese and 1/2 cup milk to substitute the heavy cream with 1/3 cup of curry paste and stirred on low for 10-15 more mins. I also left out the celery because I didn't have any on hand - but feel like it didn't need it. Yum!! Read More
(5)
Rating: 3 stars
03/08/2014
This was super easy to make and made for a nice dinner on Meatless Monday served with fresh rolls. But it wasn't a standout and I probably won't make it again. Taste is extremely subtle. In fact it took several mouthfuls to even detect a taste at all. I suppose experimenting with the spices might improve the flavor but with so many great soup recipes on this site I'll probably just file this under not repeatable. Inexpensive and easy though so if you like mildly flavored try this. Read More
(4)