Cream of carrot soup with curry is a delicious and nutritious dish that is perfect for a quick and easy meal. Originating in South Asia, carrot soup has become increasingly popular in many parts of the world. This creamy soup is made with fresh carrots, onions, garlic, and spices, and is often served with a dollop of yogurt or sour cream. The addition of curry powder gives the soup a warm and flavorful twist. Whether you are looking for a light lunch or a comforting dinner, cream of carrot soup with curry is sure to please.
Check out the recipes below so you can choose the best recipe for yourself!
CURRIED CARROT SOUP
Quick, easy, and light. Plus it's the only way to get my niece to eat carrots.
Provided by Doug Matthews
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Carrot Soup Recipes
Time 40m
Yield 6
Number Of Ingredients 6
Steps:
- Heat oil in a large pot over medium heat. Saute onion until tender and translucent. Stir in the curry powder. Add the chopped carrots, and stir until the carrots are coated. Pour in the vegetable broth, and simmer until the carrots are soft, about 20 minutes.
- Transfer the carrots and broth to a blender, and puree until smooth. Pour back into the pot, and thin with water to your preferred consistency.
Nutrition Facts : Calories 133.3 calories, Carbohydrate 20.2 g, Fat 5.4 g, Fiber 5.6 g, Protein 2.4 g, SaturatedFat 0.7 g, Sodium 414.7 mg, Sugar 10 g
CREAMY CURRIED CARROT SOUP
This pretty pureed soup is perfect for a luncheon. It has wonderful flavor sparked by curry, herbs and, of course, the colorful carrots.-Betsy Hedeman, Timonium, Maryland
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, saute onion in oil. Stir in the broth, carrots, curry, thyme and bay leaf. Bring to a boil. Reduce heat; simmer, uncovered, for 25-30 minutes or until carrots are tender. , Discard bay leaf. Cool slightly. Transfer half of the soup to a blender; add half of the cream cheese. , Cover and process until smooth; repeat with remaining soup and cream cheese. Return all to the pan. Heat through. Stir in the parsley, salt and cayenne if desired.
Nutrition Facts : Calories 158 calories, Fat 10g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 1432mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 3g fiber), Protein 3g protein.
CREAMY CARROT WITH CURRY SOUP
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.
Provided by USA WEEKEND columnist Pam Anderson
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Carrot Soup Recipes
Yield 8
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 157.7 calories, Carbohydrate 13.5 g, Cholesterol 34.5 mg, Fat 10.9 g, Fiber 3.3 g, Protein 3.1 g, SaturatedFat 4.8 g, Sodium 100.7 mg, Sugar 5.1 g
CURRIED CARROT SOUP
Provided by Rachael Ray : Food Network
Categories appetizer
Time 25m
Yield Up to 6 (1 1/2 cup) servings
Number Of Ingredients 11
Steps:
- Preheat medium pot over medium high heat. Add olive oil, butter, onions and carrots and saute 5 minutes. Add 4 cups chicken stock, curry and cayenne, and about 1 teaspoon salt to the pot. Bring to a boil, cover and cook until carrots are very tender, about 15 minutes. Place pot on a trivet next to food processor. Process soup in 2 or 3 small batches until soup is smooth and carrots are fully pureed. Transfer processed soup into a large bowl as you work to make room for more soup in the food processor. Return completed soup to the soup pot and place back over low heat. If the soup is too thick, add remaining stock, up to 2 cups, to achieve desired consistency. Adjust seasonings. Place sour cream in a plastic condiment squeeze bottle or into a medium food storage bag. Cut a very small hole in the corner of the bag with scissors. Ladle soup into bowls and squirt a swirl of sour cream around the bowl from the center out to the rim. Drag a toothpick from the center of the bowls out to the edges, forming a spider web design on soup. Pile a few pieces of cut chives at the center of each bowl to resemble green spiders in their webs! Cool!
RED CURRY CARROT SOUP
With its mix of delicious colors, textures and flavors, this easy soup is something special. The meatballs make it hearty enough to serve as a light entree. -Dilnaz Heckman, Buckley, Washington
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 8 servings (2-1/2 quarts).
Number Of Ingredients 14
Steps:
- Cook noodles according to package directions (discard seasoning packets or save for another use)., Meanwhile, in a Dutch oven, saute garlic in oil for 1 minute. Spoon 1/2 cup cream from top of coconut milk and place in the pan. Add the curry paste, curry powder and turmeric; cook and stir until oil separates from coconut milk mixture, about 5 minutes., Stir in the meatballs, broth, zucchini, carrot, cabbage, fish sauce and remaining coconut milk. Bring to a boil. Reduce heat; simmer, uncovered, until carrot is tender and meatballs are heated through, 15-20 minutes. Drain noodles; stir into soup. , Garnish with bean sprouts, chow mein noodles, basil, green onions and microgreens if desired.
Nutrition Facts : Calories 438 calories, Fat 21g fat (11g saturated fat), Cholesterol 52mg cholesterol, Sodium 1059mg sodium, Carbohydrate 42g carbohydrate (3g sugars, Fiber 1g fiber), Protein 18g protein.
CURRIED CARROT SOUP
Curry, ginger and garlic are the savory seasonings in Thom Armentrout's soup. "I serve it piping hot," he notes from Fredericksburg, Virginia.
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 8 servings (2 quarts).
Number Of Ingredients 11
Steps:
- In a large saucepan, saute onion and garlic in butter. Stir in curry and ginger. Add carrots and broth. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until carrots are tender. Remove from the heat and cool slightly. , Transfer to a blender; cover and process soup mixture in batches until smooth. Return to the saucepan. Add the cream, water, dill and pepper. Cook until heated through (do not boil).
Nutrition Facts : Calories 109 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 371mg sodium, Carbohydrate 17g carbohydrate (0 sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges
CURRIED CARROT SOUP
This sweet and spicy curried soup has a wonderfully rich flavor even though it's made without a drop of cream. Serve it hot or chilled.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 40m
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 185 g, Fat 6 g, Fiber 7 g, Protein 6 g
CREAM OF CARROT SOUP
This is my little picky eater's favorite soup.
Provided by Miss Tyckle
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 1h15m
Yield 8
Number Of Ingredients 11
Steps:
- 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.
- 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.
Nutrition Facts : Calories 169.4 calories, Carbohydrate 14.8 g, Cholesterol 37.5 mg, Fat 11.7 g, Fiber 2.6 g, Protein 2.3 g, SaturatedFat 7.1 g, Sodium 585.9 mg, Sugar 3.5 g
CREAM OF CARROT SOUP
Rich tasting, warm and comforting. I had a recipe I loved for this soup, but the original called for a lot more butter and 2 cups of heavy cream. I didn't really want to save this soup for special occasions only, so I attempted to reduce the fat & calories by reducing the butter and replacing the cream with evaporated milk - I have even tried evaporated skim milk with success (but it is better with whole evaporated milk). If I am serving this to guests, I use the half-n- half, but for just me I like it with the milk. I have never missed the cream in this.
Provided by HeatherFeather
Categories Vegetable
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In a large stockpot, melt butter and saute onion until soft and tender, about 5 minutes or so.
- Add carrots, potatoes, chicken broth, and ginger powder.
- Cover and cook on medium heat 30 minutes or until veggies are very tender.
- Remove from heat and let cool 15 minutes.
- Using a stick blender, puree the soup right in the pot (or pour some into a blender and puree- you'll have to do this in batches though).
- Return to heat and add milk, rosemary, salt, and pepper.
- Cook over low heat until heated through, maybe 5 minutes or so.
VEGAN CARROT CURRY SOUP
Simple, flavorful, comforting!
Provided by monsterclowngirl
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Carrot Soup Recipes
Time 35m
Yield 8
Number Of Ingredients 9
Steps:
- Pour the vegetable broth into a soup pot, and bring to a boil over medium heat. Stir in the curry powder, cumin, cinnamon, and ginger; add the carrots. Reduce heat to a simmer, and cook until the carrots are tender, about 20 minutes, stirring often.
- Strain out the carrots from the broth, and place carrots into a blender, filling the pitcher no more than halfway full. Pour about 1/4 cup vegetable broth into the blender to allow the carrots to puree. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the carrots moving before leaving it on to puree. Puree in batches until smooth, if needed; return the pureed carrots to the vegetable broth. Alternately, you can use a stick blender and puree the carrots right in the cooking pot.
- Stir in the coconut milk and the water (use the coconut milk can to measure). Bring back to a simmer; sprinkle with cilantro to serve.
Nutrition Facts : Calories 161.4 calories, Carbohydrate 15.4 g, Fat 11.1 g, Fiber 4.5 g, Protein 2.7 g, SaturatedFat 9.3 g, Sodium 317 mg, Sugar 6.9 g
CREAM OF CARROT SOUP
This soup is super creamy in texture, but it contains very little actual cream. The butter and flour mixture -- what's called a roux -- gives it body and silkiness.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 1h
Number Of Ingredients 7
Steps:
- In a medium pot, melt butter over medium. Add onion and cook, stirring occasionally, until softened, 8 minutes.
- Add flour and cook, stirring, until combined, 1 minute.
- Whisking constantly, add broth and 1 cup water and bring to a boil over high. Reduce heat and simmer, whisking occasionally, 10 minutes.
- Add carrots and bring to a simmer. Cook until carrots are very tender, 20 minutes.
- Transfer mixture to a large bowl. In batches, fill a blender halfway with mixture and puree until smooth; to allow heat to escape, remove cap from hole in lid, cover lid with a dish towel, and hold down firmly while blending. Return soup to pot as pureed.
- Add buttermilk and heat over medium until warmed through. Season with salt and pepper. Thin with broth or water, if desired.
Nutrition Facts : Calories 247 g, Fat 13 g, Fiber 5 g, Protein 8 g, SaturatedFat 8 g
CURRIED CREAM OF CARROT SOUP
A delicious soup to start a dinner with. Or have it as a meal with a salad and/or sandwich. Good hot, or chilled.
Provided by evelynathens
Categories Vegetable
Time 50m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- In a large saucepan, cook the onion, garlic and ginger in butter over moderately-low heat, stirring, until onion is softened.
- Stir in curry and cinnamon and cook, stirring, for 10 seconds.
- Add carrots, stock, bay leaf, thyme, pepper and 1 ½ cups water, and boil.
- Simmer mixture, covered, for 30 minutes.
- Discard bay leaf and, in a blender, puree mixture in batches, transferring it to a large saucepan.
- Whisk in cream, honey and salt to taste.
- Ladle into bowls and top each serving with a dollop of yoghurt and a sprinkling of scallion.
- Good hot or cold.
CREAM OF CARROT SOUP
Make and share this Cream of Carrot Soup recipe from Food.com.
Provided by Darlene Summers
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large pan, melt margarine. Sauté onion, garlic powder, parsley and seasoned salt.
- Add carrots and sauté on low heat for about 5 minutes.
- Stir in flour and blend real well.
- Add chicken broth, stirring constantly. Bring to boil stirring constantly.
- Then reduce heat and cover pot.
- Simmer for 30 minutes, stirring occasionally.
- In blender or food processor, purée the carrot mixture.
- Return mixture to pan and stir in the whipping cream.
- Heat till good and hot.
- Serve with French bread.
- YUM.
CREAM OF CARROT SOUP
"I came up with this rich yummy soup when I was in a hurry one day and we needed something hot to eat," recalls Ruth Andrewson of Leavenworth, Washington. It's versatile, too. You can substitute most any vegetable with excellent results."
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 5 servings.
Number Of Ingredients 4
Steps:
- In a large saucepan, bring broth and carrots to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until carrots are tender. Cool for 10 minutes., In a blender, cover and process soup in small batches until smooth; return to the pan. Stir in cream and sugar; heat through.
Nutrition Facts : Calories 122 calories, Fat 9g fat (5g saturated fat), Cholesterol 33mg cholesterol, Sodium 773mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 2g fiber), Protein 3g protein.
RICE AND CARROT SOUP
I first sampled this colorful carrot soup at a local Victorian tea room and wouldn't leave until I had the recipe in hand. The chef was kind enough to share it with me so I could enjoy it anytime at home.
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 4-5 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, saute the onion in 2 tablespoons butter. Add the carrots, broth and rice. Bring to a boil. Reduce heat; cover and simmer for 25 minutes or until carrots and rice are tender. Cool slightly. , Transfer to a blender; cover and process until smooth. Return to pan. Add the cream, tomato paste, salt, pepper and remaining butter; heat through.
Nutrition Facts : Calories 214 calories, Fat 16g fat (10g saturated fat), Cholesterol 51mg cholesterol, Sodium 903mg sodium, Carbohydrate 16g carbohydrate (8g sugars, Fiber 3g fiber), Protein 3g protein.
CURRIED CREAM OF CARROT SOUP WITH GINGER & THYME
Make and share this Curried Cream of Carrot Soup With Ginger & Thyme recipe from Food.com.
Provided by - Carla -
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large soup pot melt butter and sauté onions, ginger,& garlic until translucent.
- Mix in curry, cinnamon, bay& fresh thyme.
- Add carrots, stock, salt& pepper and bring to a boil.
- Reduce flame and allow to simmer until carrots are tender (about 15 minutes).
- Remove from heat.
- Remove bay leaves.
- Puree soup.
- Whisk in half& half cream.
- Garnish soup with fresh cut chives.
CREAMY CARROT SOUP
Make a comforting starter or lunch in no time with our easy creamy carrot soup, topped with garlicky seeded croutons. Quick and simple, it takes just 30 minutes to make
Provided by Esther Clark
Categories Dinner, Lunch, Starter
Time 30m
Number Of Ingredients 11
Steps:
- Heat 1 tbsp of the oil in a large saucepan or casserole pot. Fry the onion and celery gently for 5 mins. Add the crushed garlic and cook for 1 min more. Tip in the carrots, stock and thyme, then season and bring to the boil. Lower to a simmer and cook, covered, for 25 mins until the carrots are softened.
- Meanwhile, heat the oven to 220C/200C fan/gas 7. Rub the whole garlic clove over both sides of the sourdough. Tear it into rough chunks and toss with the remaining oil, a good pinch of salt and the seeds. Spread out on a baking sheet and bake for 8-10 mins until golden and crisp. Mix with the chopped parsley and set aside.
- Remove the thyme from the pan and discard. Blitz the soup with a hand blender until smooth. Stir though the cream and season to taste. To serve, ladle the soup into four bowls, top with the croutons and drizzle over a little extra cream, if you like.
Nutrition Facts : Calories 417 calories, Fat 15 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 19 grams sugar, Fiber 10 grams fiber, Protein 11 grams protein, Sodium 1.73 milligram of sodium
Tips:
- To enhance the flavor of the carrot soup, roast the carrots before adding them to the soup. Roasting caramelizes the carrots, bringing out their natural sweetness and depth of flavor.
- For a creamier soup, use a combination of heavy cream and milk. You can also use all milk, but the soup will be thinner.
- If you don't have curry powder, you can use a combination of ground cumin, coriander, and turmeric. These spices will give the soup a similar flavor profile to curry powder.
- To make the soup vegan, use vegetable broth instead of chicken broth and omit the butter. You can also use coconut milk instead of heavy cream.
- Serve the soup with a dollop of yogurt, a sprinkle of chopped fresh cilantro, and a side of crusty bread or crackers.
Conclusion:
Cream of carrot soup with curry is a delicious and easy-to-make soup that is perfect for a cold day. The soup is packed with flavor from the roasted carrots, curry powder, and fresh ginger. It is also a good source of vitamins and minerals, including vitamin A, vitamin C, and potassium. Whether you are looking for a vegan or vegetarian soup, or simply a hearty and flavorful meal, cream of carrot soup with curry is a great choice.
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