Delicious carrot soup with a hint of curry!

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Recipe Summary

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a soup pot over medium heat. Add onion and garlic, and cook stirring often until onion is translucent. Add carrots and potatoes, and cook for just a few minutes to allow the carrots to sweat out some of their juices.

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  • Pour the vegetable broth into the pot, and season with ginger, curry powder, salt and pepper. Bring to a boil, then reduce heat to low. Simmer for 15 to 20 minutes, until carrots are tender.

  • Puree soup in small batches using a food processor or blender, or if you have an immersion blender, it can be done in the soup pot. Reheat soup if necessary, and serve.

Nutrition Facts

185 calories; protein 4.2g; carbohydrates 34.5g; fat 4.1g; sodium 433.8mg. Full Nutrition
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Reviews (57)

Read More Reviews

Most helpful positive review

Rating: 4 stars
06/01/2004
Nice mix of flavors, but the proportions are way off. As written, this "soup" has the consistency of a bowl of mashed potatoes. I ended up adding another cup of broth and 2 cups of half-n-half. It was still very thick soup. (Adding dairy messes up the vegan attribute.) Also, 1 tsp of curry just got lost in the other flavors, so I added a bunch more. With those changes, this is pretty good soup. Read More
(59)

Most helpful critical review

Rating: 3 stars
10/19/2007
This soup was very thick and filling. The ginger compliments the soup and I am certainly satisfied after eating one serving. I would have liked the curry taste to be more pronounced but it fit just right. I recommend following it with a small green salad as the soup left a starchy sensation in my mouth. If you use fresh ingrediants and follow the recipe you will be pleased with this sublty flavored and filling dish. Read More
(11)
71 Ratings
  • 5 star values: 38
  • 4 star values: 25
  • 3 star values: 7
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
06/01/2004
Nice mix of flavors, but the proportions are way off. As written, this "soup" has the consistency of a bowl of mashed potatoes. I ended up adding another cup of broth and 2 cups of half-n-half. It was still very thick soup. (Adding dairy messes up the vegan attribute.) Also, 1 tsp of curry just got lost in the other flavors, so I added a bunch more. With those changes, this is pretty good soup. Read More
(59)
Rating: 4 stars
02/27/2007
this is very similar to the carrot soup that i make; the only difference is that i do not use vegetable broth. also i only use one potato unless they happened to be very small potatoes like reds or something but russets? i can't imagine using more than one. instead of broth i just use water and enough water to cover all the vegetables (thus making a broth) and when everything is tender then puree. i have had a couple variations using ginger adding cinnamon incorporating a 1/4 cup coconut milk or less to the mix and garnishing with cilantro and green onions. makes enough for days or a family. Read More
(44)
Rating: 4 stars
10/21/2007
This was a big hit but I also tweaked it a bit: I added a fistful of chopped fresh coriander/cilantro 2 stalks of celery some cumin and nutmeg. Our vegan visitor was very pleased... and I was happily surprised as I'd normally want to add butter/cream and other vegan no-nos. Season it to your own taste. A great winter warmer (it actually started snowing while we were eating)!! Read More
(23)
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Rating: 5 stars
03/04/2009
Excellent soup! I did it with water instead of vegetable stock and added a little more curry and ginger and used just one large potato. Thanks for the recipe! Read More
(18)
Rating: 5 stars
09/08/2009
After reading the suggestions from other reviewers I used only 1 large potato and I doubled the veggie broth. The carrots took a lot longer to get tender too but that's a judgment call. The results? Absolutely delicious! It's a bit spicy - I don't know if it's the ginger or the curry - but in a good way. Delicious vegan meal with some nice home style bread! Read More
(15)
Rating: 4 stars
04/24/2008
It looks like baby food but it is delicious and easy to make. The second time I made it I added an additional 2 cups of water so that it has a thinner quality that is more like a soup and less like pureed carrots. Read More
(13)
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Rating: 5 stars
12/17/2007
I used sweet potatoes and no ginger. Tastes heavenly! Read More
(13)
Rating: 3 stars
10/19/2007
This soup was very thick and filling. The ginger compliments the soup and I am certainly satisfied after eating one serving. I would have liked the curry taste to be more pronounced but it fit just right. I recommend following it with a small green salad as the soup left a starchy sensation in my mouth. If you use fresh ingrediants and follow the recipe you will be pleased with this sublty flavored and filling dish. Read More
(11)
Rating: 4 stars
07/07/2010
This soup was delicious! I am giving it 4 stars instead of 5 only because I did have to add more broth to reach soup consistency and add more curry as per other reviews. It was extremely flavorful though for such an easy recipe with simple ingredients. I have been looking for vegan recipes that I can take on the go with me during the work week and this is definitely one of my go-to meals. Read More
(7)
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