A pureed vegetable soup can be an impressive, easy and affordable first course for an elegant dinner, or even a light dinner on its own with salad and bread.

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Ingredients

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

Directions

  • Heat oil over medium-high heat in a large, deep saute pan until shimmering.

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  • Add carrots, then onion; saute, stirring very little at first, then more frequently, until vegetables start to turn golden brown, 7 to 8 minutes.

  • Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.

  • Add curry powder; continue to saute until fragrant, 30 seconds to 1 minute longer.

  • Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until carrots are tender, about 10 minutes.

  • Using an immersion blender or traditional blender, puree until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)

  • Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.

Tips

Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

158 calories; 10.9 g total fat; 34 mg cholesterol; 101 mg sodium. 13.5 g carbohydrates; 3.1 g protein; Full Nutrition

Reviews (79)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/13/2008
I made this soup late last night for dinner today and it smelled so good that my husband and I had to have some as soon as it was done! If you love curry..and I love me some curry.. this soup is for you! I basically followed the whole recipe except I added about 1 1/2 tablespoons of Curry powder and a 1/2 tablespoon of Garam Masala (sp?).. I think without the Garam Masala it might have been lacking some depth of flavor...it adds a nice spicy taste (more of an earthy spicy not heat).. if you don't have Garam on hand you could try adding some ground cinnamon ground nutmeg cumin and black pepper.. I also used 1 percent organic milk instead of the half and half. And just a warning.. this soup is spicy! But in a good way..not an overpowering spicy where you can't taste anything. I will definitely be making this again... maybe tonight;) I might add some butternut squash next time.. I took a picture of the soup and I will upload soon:) Thanks for a great recipe! Read More
(37)

Most helpful critical review

Rating: 3 stars
10/29/2015
I needs more flavor. I used chicken stock and added another 1/2 ts. curry powder but it needs... Read More
(1)
100 Ratings
  • 5 star values: 65
  • 4 star values: 26
  • 3 star values: 7
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
03/13/2008
I made this soup late last night for dinner today and it smelled so good that my husband and I had to have some as soon as it was done! If you love curry..and I love me some curry.. this soup is for you! I basically followed the whole recipe except I added about 1 1/2 tablespoons of Curry powder and a 1/2 tablespoon of Garam Masala (sp?).. I think without the Garam Masala it might have been lacking some depth of flavor...it adds a nice spicy taste (more of an earthy spicy not heat).. if you don't have Garam on hand you could try adding some ground cinnamon ground nutmeg cumin and black pepper.. I also used 1 percent organic milk instead of the half and half. And just a warning.. this soup is spicy! But in a good way..not an overpowering spicy where you can't taste anything. I will definitely be making this again... maybe tonight;) I might add some butternut squash next time.. I took a picture of the soup and I will upload soon:) Thanks for a great recipe! Read More
(37)
Rating: 5 stars
03/13/2008
I made this soup late last night for dinner today and it smelled so good that my husband and I had to have some as soon as it was done! If you love curry..and I love me some curry.. this soup is for you! I basically followed the whole recipe except I added about 1 1/2 tablespoons of Curry powder and a 1/2 tablespoon of Garam Masala (sp?).. I think without the Garam Masala it might have been lacking some depth of flavor...it adds a nice spicy taste (more of an earthy spicy not heat).. if you don't have Garam on hand you could try adding some ground cinnamon ground nutmeg cumin and black pepper.. I also used 1 percent organic milk instead of the half and half. And just a warning.. this soup is spicy! But in a good way..not an overpowering spicy where you can't taste anything. I will definitely be making this again... maybe tonight;) I might add some butternut squash next time.. I took a picture of the soup and I will upload soon:) Thanks for a great recipe! Read More
(37)
Rating: 5 stars
11/26/2008
WOOOWW!! DELICIOUS!! I followed a review and added ground nutmeg black pepper cumin and ground cinamonn. YUMMY!!! It's really good and tasty. --------------------- I made this soup again it's like the 5th time I make it. I'm giving it as an appetizer for Thanksgiving dinner. I made it for a friend and she described it as: "a party of flavors". Read More
(20)
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Rating: 4 stars
05/14/2005
I love puréed carrot soup and I was looking for an alternative to the usual ginger/carrot combination. I think the curry worked well with the carrots but I will reduce the amount of curry next time. I don't have a high tolerance for spicy food so it was a little too much for me. If you like spicy food then this should be fine. I used regular milk instead of the half and half and it seemed to dilute the soup to a nice consistency. Read More
(19)
Rating: 5 stars
11/11/2008
Fantastic recipe! We changed it up a bit by adding another 1/4 lb of carrots 3 extra cloves of garlic. Mixed 1/4 tsp of cayenne with the curry before. Replaced 1 cup of orange juice for 1 cup of chicken broth. Turned out absolutely incredible it had a subtle spicy flavor that wasnt even overpowering to my 7 yr old. We plan to make this quite often in the future. Read More
(13)
Rating: 4 stars
03/05/2007
I added a peeled cored and chopped Granny Smith apple. It really complemented the flavor. Read More
(12)
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Rating: 4 stars
11/17/2005
I made this soup with toasted whole grain bread on the side delicious! Read More
(12)
Rating: 4 stars
11/30/2004
This was a very good soup but ended up a bit thicker than I wanted. Easy to make and everyone enjoyed! Read More
(11)
Rating: 4 stars
11/15/2006
My husband and his guy friends raved about this soup. It's pretty easy as soups go. Due to a dairy alergy I substituted soy milk for cream and it still tasted very smooth and rich. I also added a tsp ground cloves. Read More
(5)
Rating: 5 stars
08/05/2008
Very good. Don't be afraid of the curry - it gives a nice subtle flavor that is delicious in this soup. I added other orange-fleshed vegetables - sweet potatoes and pumpkin. I left out the half and half. It was so good and it cooked pretty quickly. It freezes well. Read More
(5)
Rating: 3 stars
10/29/2015
I needs more flavor. I used chicken stock and added another 1/2 ts. curry powder but it needs... Read More
(1)