Creamy Carrot With Curry Soup

Name: Creamy Carrot With Curry Soup
Ingredients: 2 tablespoons olive oil; 1.5 pounds peeled carrots, cut into 1-inch chunks; 1 large onion, cut into large dice; 1 tablespoon butter; 1 pinch sugar; 3 large garlic cloves, thickly sliced; 2 tablespoons curry powder; 3 cups chicken broth, homemade or from a carton or can; 1.5 cups half-and-half (or whole milk); Salt and freshly ground pepper, to taste; Garnish: chopped roasted pistachios

4.6

(103)

79 Reviews

10 Photos

A pureed vegetable soup like this carrot 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.

Recipe by USA WEEKEND columnist Pam Anderson

Updated on October 11, 2022

10

Servings:

8

Yield:

6 to 7 cups

Jump to Nutrition Facts

Ingredients

2 tablespoons olive oil
1 ½ pounds peeled carrots, cut into 1-inch chunks
1 large onion, cut into large dice
1 tablespoon butter
1 pinch sugar
3 large garlic cloves, thickly sliced
2 tablespoons curry powder
3 cups chicken broth, homemade or from a carton or can
1 ½ cups half-and-half (or whole milk)
Salt and freshly ground pepper, to taste
Garnish: chopped roasted pistachios

Directions

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

Nutrition Facts (per serving)

158	Calories
11g	Fat
14g	Carbs
3g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 158
% Daily Value *
Total Fat 11g	14%
Saturated Fat 5g	24%
Cholesterol 35mg	12%
Sodium 101mg	4%
Total Carbohydrate 14g	5%
Dietary Fiber 3g	12%
Total Sugars 5g
Protein 3g
Vitamin C 8mg	38%
Calcium 93mg	7%
Iron 1mg	5%
Potassium 396mg	8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.