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Curried carrot soup recipe

Curried carrot soup recipe

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  • Recipes
  • Dish type
  • Soup
  • Vegetable soup
  • Root vegetable soup
  • Carrot soup

This quick, easy and light soup is the only way to get my niece to eat carrots. You can garnish with sultanas, chopped coriander and a dollop of soured cream.

424 people made this

IngredientsServes: 6

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 1 tablespoon curry powder
  • 1kg (2¼ lb) carrots, chopped
  • 1 litre (1¾ pints) vegetable stock
  • 500ml (17 fl oz) water, or as needed

MethodPrep:15min ›Cook:25min ›Ready in:40min

  1. Heat oil in a large pot over medium heat. Sauté onion until tender and translucent. Stir in the curry powder. Add the chopped carrots and stir until the carrots are well coated. Pour in the vegetable stock, and simmer until the carrots are soft, about 20 minutes.
  2. Transfer soup to a blender, and purée until smooth (or use a hand held blender). Pour back into the pot, and thin with water to your preferred consistency.

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Reviews & ratingsAverage global rating:(386)

Reviews in English (293)

Altered ingredient amounts.i used curry paste and added a drained tin of chickpeas gave extra bitea good soup-05 Feb 2010


Used different ingredients.Wonderful soup - easy and very flavourful - I added other Indian spices as well as the curry and loads of garlic - fantastic. I will definately make this again.-21 Jul 2008

by hmstarr

Used different ingredients.Really tasty, a definite keeper. I added garlic with the onions and along with the curry powder, cumin and garam masala.-21 Jul 2008

Recipe Summary

  • 2 tablespoons butter
  • 1 cup chopped onion
  • 1 teaspoon curry powder
  • Coarse salt and ground pepper
  • 2 cans (14 1/2 ounces each) reduced-sodium chicken broth (about 3 1/2 cups)
  • 2 pounds carrots, peeled and cut into 1-inch chunks
  • 1 to 2 tablespoons fresh lemon juice
  • 2 tablespoons coarsely chopped fresh cilantro, for garnish (optional)

Heat butter in a Dutch oven or large (4- to 5-quart) saucepan over medium heat. Add onion, curry powder, 2 teaspoons salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until onion is soft, about 5 minutes.

(At this point, if your carrots don't taste sweet enough, add a teaspoon of sugar). Add broth, carrots, and 3 cups water bring to a boil. Reduce heat cover, and simmer until carrots are tender, about 20 minutes.

In a blender, puree soup in batches until smooth transfer to a clean saucepan. Add more water to thin to desired consistency. Reheat, if necessary. Stir in lemon juice. Serve garnished with cilantro, if desired.

Recipe: Delicious curried carrot soup

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As you can see, it is not hard to start making healthy eating a regular part of your daily lifestyle.

We hope you got insight from reading it, now let’s go back to curried carrot soup recipe. To cook curried carrot soup you need 13 ingredients and 4 steps. Here is how you do that.

The ingredients needed to cook curried carrot soup:

  1. Provide 1 tbsp of olive oil.
  2. You need 1 of onion, roughly chopped.
  3. Use 2 clove of garlic, crushed.
  4. You need 32 oz of vegetable broth (or chicken broth).
  5. Prepare 6 of carrots, roughly chopped.
  6. Prepare 1 of apple, peeled and roughly chopped.
  7. Prepare 1 tsp of ground ginger.
  8. You need 3/4 tsp of curry powder.
  9. Take 3/4 tsp of ground coriander.
  10. Take 1/4 tsp of salt.
  11. You need 1/4 tsp of pepper.
  12. Use pinch of cayenne.
  13. Get 1/2 cup of cream, milk, or evaporated milk.

Instructions to make curried carrot soup:

  1. Heat oil in stock pot over medium high. Add onion and garlic and saute until golden, about 8 minutes..
  2. Add broth, carrots, apple, ginger, curry powder, coriander, salt, pepper, and cayenne. Simmer, covered, about 30 minutes, or until carrots are very tender..
  3. Puree soup with an immersion blender or in a food processor or blender..
  4. Return soup to pot. Add milk and heat through but do not boil..

If you find this curried carrot soup recipe useful please share it to your close friends or family, thank you and good luck.

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*If not using a commercial gluten free yellow curry paste, add additional spices to suit your tastes: one alternative combination we enjoy is to add 1 Tablespoon toasted sesame oil + 1 Tablespoon ground cumin + 1 teaspoon additional curry powder.

This recipe is from the book Easy Gourmet! It’s gorgeous, and it’s worth purchasing just for the photos alone! They’re completely drool worthy. Author and photographer Stephanie’s aesthetic is incredible, and she did the entire graphic design for the book herself. This book is not vegetarian so it’s not the place for oodles of veggie recipes, but there are lots of great meatless options!

Got leftover carrots? Here are some more carrot recipes to use up a bunch!

9 Creative Carrot Soup Recipes

Subscribe and get Turkey Schmurkey, my plant-based holiday eCookbook, for FREE!

Like this? Here's More:

Velvety smooth, a hint of sweet, and vibrantly orange, carrot soup is a favorite for everyday dinners and special occasions alike. Like Easter! Plus, with all that beta carotene – the yellowish-orange pigment found in carrots – the health benefits (like being able to see the eggs you’re hunting for) go without saying.

But before I get into it, can I share something? We have a bit of a carrot-related rift going in in our house, and I need to get it off my chest.

See, my guy and I have an ongoing argument. He insists that wild bunnies don’t actually munch on whole carrots. That Bugs Bunny simply perpetuated a myth that I, naively, have bought into.

I believe. So I continue to put out carrots whenever we spot a bunny friend in the area.

Sometimes, yeah. The carrots sit for days, untouched, shriveling in the sun. But this year, we have two rabbit residents in our front yard, and almost every day, our daughter puts on her bunny ears and hops a carrot out to the lawn. (If you’re wondering why the showmanship, it’s so that she’s one of them – and doesn’t scare them away. Which cracks me up, but so far, it works!) Anyway, this year, the carrots are definitely disappearing! In your face, doubting guy!

Except that we have never actually seen a bunny munching on the carrots. And a squirrel was standing on one the other day.

Never mind. I don’t want to know.

Anyway, in honor of Easter and bunnies and, yes honey, the carrots that they eat and love, I thought I’d round up some carrot soup recipes from a few of my favorite talented bloggers across the web.

Among these carrot soup recipes – Thai red curry, one that doesn’t even touch the stovetop, another with a Southwest spin – you’re bound to find one that’s everybunny’s fave.

1. Roasted Carrot Soup / Jessica in the Kitchen / Made entirely using only a sheet pan and a blender. No stovetop needed! So convenient.

2. Instant Pot Curried Carrot Red Lentil Soup / Kitchen Treaty / Curry flavors and Instant Pot ease make this one just about the easiest you might ever make (delicious too)!

3. Healing Carrot Soup with Turmeric & Ginger / Hello Glow / A vibrant, antioxidant-rich soup designed to have you feeling better in no time. Plus: It’s gorgeous!

4. Creamy Carrot Coconut Soup with Red Curry / Rachael Hartley Nutrition / This carrot soup is fully loaded. I love that! A hearty base zipped up with red curry paste then heaped with quinoa, avocado, and almonds before serving. Brilliant.

5. Creamy Carrot-Orange Soup / Neighborfood / Zippy orange and smoky chipotles are unexpected additions to carrot soup, yet they make SUCH perfect sense here.

6. 5-Ingredient Roasted Carrot Ginger Soup / Kitchen Treaty / Because sometimes creativity can be found in simplicity, right? This one tastes surprisingly complex for so few ingredients. The key? Caramelized roasted carrot goodness.

7. Chilled Carrot Soup with Scape-Pistachio Pesto / Healthy Delicious / Cumin, carrots, and coconut milk pureed and chilled, then topped with a vibrant garlic scape and pistachio pesto. This one would be so easy to make ahead and have on hand for company.

8. Southwest Carrot and Black Bean Soup / Melanie Makes / A velvety roasted carrot base heaped with black beans, fried onions, and cilantro. Super hearty! vegetarians can simply sub vegetable broth for the chicken broth.

9. Carrot & Leek Soup with Frizzled Brussels Sprouts / The View from Great Island / Toasted Indian spices on the front end and a glorious tangle of browned Brussels sprouts at the finish. Simple yet special.

Spicy Carrot And Parsnip Soup

Root vegetables are so very good for us in the colder months. Carrots are full of the wonderful beta-carotene. Parsnips are actually related to carrots so it seems natural to cook them together. Full of vitamins and minerals as well as fibre they are good complement to carrots in nutrients as well as flavour.

I used a Balti curry paste I had in the fridge but you can use whatever paste you have. If you don’t have a paste to hand a good spoonful of curry powder can be used instead.

I added some root ginger to the soup at the beginning so as to introduce a bit of a gingery edge to the soup. Again you don’t have to do that. I am just particularly fond of ginger and think that it goes really well with parsnip. It is also traditionally used as a medicine for the coughs and colds of the winter period.


  • 4 sprays low-fat oil
  • 2 medium onions, peeled and finely diced
  • 1 teaspoon chopped garlic
  • 450g carrots, peeled and sliced
  • 2 teaspoons curry powder of choice
  • 1.2 litres vegetable stock (made with 2 teaspoons Marigold vegetables stock powder)
  • 50ml low-fat (15%) creme fraiche
  • salt and pepper to taste


A delicious soup with bags of flavour and yet each bowl is only 85 calories. (Or 100 calories with the croutons) Carrots, onions and garlic are gently simmered with vegetable stock and curry powder for a hearty soup with a spicy Indian flavour. Perfect for those on the 5:2 Diet on fast days, or for anyone watching their calories intake.

Sweet Potato and Carrot Soup Slow Cooker Instructions

Everything in this soup is very easy to find…..nothing weird. Because I’m not into weird ingredients or weird movies. In the vegetable department you’ll need: 2 large sweet potatoes, peeled and chopped, 2 cups baby carrots, 1 small onion, chopped. I did not use baby carrots. I just used adult carrots that I cut into smaller pieces. I’ve been very bitter about baby carrots ever since I saw something on the Food Network about how they were just regular carrots cut down to size. Shocking and very distressing. I was living a lie.

Now, let’s talk spices: salt, pepper, cinnamon, ginger, and curry powder. I’ve told you a million times, always buy your spices in bulk at the local bulk store or Amish store. You’ll save a ton of money. Especially on curry powder. I don’t use curry very much because I’m not very fond of it – but I do like it in this dish.

Grease your crock pot and then dump the veggies down in there. Sprinkle your spices over the top and then pour some chicken broth (link no longer available) over everything. Give it a good stir to get your spices mixed in. Pour some chicken broth on the counter accidentally. Thanks.

Cover your crockpot and cook on low for 7-8 hours. You need the veggies to be soft enough to mash. All this depends on how large you diced your veggies. Keep that in mind when you’re hacking off a finger chopping your vegetables.

/>Now, the recipe says to transfer it to the blender a few cups at a time to puree it. This is one of those instances when I’m very tickled with my immersion blender….it keeps me from spilling soup all over the counter when I transfer it.

Now we’re going to add these beauties – cream and maple syrup. You know things are getting good now, huh? You could add cream and syrup to dirt and it would taste awesome…..not that I’ve done that or anything. Give everything a good stir after you add these last two things – mix them all up to evenly distribute that wonderful cream.

Here it is! Beautiful! I love girly soup. Make some today……thank you Erinn – keep those recipes coming!