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Gallery Curried Carrot Soup Recipe Summary prep: 20 mins total: 40 mins Servings: 4

Ingredients Ingredient Checklist 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)

Cook’s Notes Hot liquids will expand when blended, so be careful not to fill the jar of the blender more than halfway. To prevent the liquid from spattering, allow the heat to escape: Remove the cap from hole in lid, and cover lid with a dish towel when blending.

Gallery Curried Carrot Soup

Recipe Summary prep: 20 mins total: 40 mins Servings: 4

Curried Carrot Soup

Curried Carrot Soup

Curried Carrot Soup

Recipe Summary prep: 20 mins total: 40 mins Servings: 4

Recipe Summary

prep: 20 mins total: 40 mins

Servings: 4

prep: 20 mins

total: 40 mins

prep:

20 mins

total:

40 mins

Servings: 4

4

Ingredients

Ingredients

  • 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)

Directions

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.

Cook’s Notes Hot liquids will expand when blended, so be careful not to fill the jar of the blender more than halfway. To prevent the liquid from spattering, allow the heat to escape: Remove the cap from hole in lid, and cover lid with a dish towel when blending.

Cook’s Notes

Hot liquids will expand when blended, so be careful not to fill the jar of the blender more than halfway. To prevent the liquid from spattering, allow the heat to escape: Remove the cap from hole in lid, and cover lid with a dish towel when blending.

Reviews (14)

 Add Rating & Review     155 Ratings   5 star values:        31    4 star values:        38    3 star values:        55    2 star values:        28    1 star values:        3

Load More Reviews

Reviews (14)

Add Rating & Review     155 Ratings   5 star values:        31    4 star values:        38    3 star values:        55    2 star values:        28    1 star values:        3

Add Rating & Review

155 Ratings 5 star values: 31 4 star values: 38 3 star values: 55 2 star values: 28 1 star values: 3

155 Ratings 5 star values: 31 4 star values: 38 3 star values: 55 2 star values: 28 1 star values: 3

155 Ratings 5 star values: 31 4 star values: 38 3 star values: 55 2 star values: 28 1 star values: 3

  • 5 star values: 31 4 star values: 38 3 star values: 55 2 star values: 28 1 star values: 3

    Martha Stewart Member     Rating: 4 stars       07/13/2017   This a quick, easy, tasty soup. I slightly changed the recipe to tone down the curry taste for a family member with a touchy stomach. I used 1/2 the curry powder, and have made it with chicken stock and only one cup of water, or no water at all—then blended it with an immersion blender and the texture came out well. I also added "Better than Bullion" Chicken to taste which made the flavor richer. Sometimes I use a dried herb blend with dried mince shallots and green herbs. This is an easy soup to experiment with each time you make it—try adding things and see how it comes out.  

Martha Stewart Member     Rating: 5 stars       10/07/2014   I first had this at my sister's house -- She had just received new china bowls and wanted to showcase them! The soup is delicious! Since having it there, I have made it at home twice. My nine-year old daughter asks for it and even takes it to school for lunch! I add 1 tsp honey and 1/4 C half and half to the recipe, which makes it even more special. If you're unsure about the curry, don't omit it. Start with 1/2 tsp and adjust up the next time you make it. (I use all organic ingredients.)  

Martha Stewart Member     Rating: Unrated       09/14/2011   The color of the final product is so beautiful. I served in navy blue bowls and really enjoyed how it looked on the table. I think the dollop of greek yogurt would really do it, but I didn't have any on hand. I found myself thinking of butternut squash soup while I was eating it, and to me, carrots come in second place. I think vegetable broth would be just fine and not change the flavor too much–the curry is powerful, so flavor changes are subtle. I'll freeze the rest and bring it camping.  

Martha Stewart Member     Rating: Unrated       02/14/2011   This post just made me eat some soup for breakfast! I made a very similar recipe the other day except I used honey and fresh thyme. This is the perfect recipe when you have extra carrots laying around. Here is my recipe: http://www.handmeafork.com/2011/02/honey-carrot-soup.html  

Martha Stewart Member     Rating: Unrated       01/18/2011   I just made this and found it just delish! I'm not normally a big fan of carrots but the soup made them quite tasteful...in the end after the blending the consistency was just right and no water was needed, just the lemon juice. Great recipe!! I give it 5 stars!  

Martha Stewart Member     Rating: Unrated       01/17/2011   Does anyone know what kind of onion works best? Green, white, red, yellow, or something else? Thanks in advance for any advice you may be able to offer! Cheers!  

Martha Stewart Member     Rating: Unrated       03/02/2010   Reminded me so much of pumpkin soup...mmmm! What a treat! Very easy to make. It made a huge amount of soup, enough for a crowd.  

Martha Stewart Member     Rating: Unrated       03/02/2010   Wonderful recipe and so easy. I made a half recipe to try it and wish I had made a whole recipe and chilled half. Great with salad and /or sandwich.  

Martha Stewart Member     Rating: Unrated       02/25/2009   i thought this was wonderful but i did add a bit of celery, some ginger and a bit of Orange juice in place of some of the water. it was wonderful! i served it with a dollop of Greek yogurt in the middle! great recipe and sooo full of vitamins!  

Martha Stewart Member     Rating: Unrated       09/10/2008   Hi! Sounds great, but I'm trying to add more vegetarian dished to my menus. Can I substitute vegetable stock for the chicken broth or will that change the flavor too much? Also, can I freeze this in batches and reheat by adding a bit a water?  

Martha Stewart Member     Rating: Unrated       04/10/2008   This soup was delicious! It was easy to make, and the ingredients are inexpensive.  

Martha Stewart Member     Rating: Unrated       02/17/2008   Wonderful recipe. This is a great soup for a cold winter day.  

Martha Stewart Member     Rating: Unrated       02/04/2008   excellent recipe. Very simple and stunning results. A favorite in our household  

Martha Stewart Member     Rating: Unrated       11/08/2007   Exellent recipe! easy, great taste

    Martha Stewart Member

    Rating: 4 stars 07/13/2017

This a quick, easy, tasty soup. I slightly changed the recipe to tone down the curry taste for a family member with a touchy stomach. I used 1/2 the curry powder, and have made it with chicken stock and only one cup of water, or no water at all—then blended it with an immersion blender and the texture came out well. I also added “Better than Bullion” Chicken to taste which made the flavor richer. Sometimes I use a dried herb blend with dried mince shallots and green herbs. This is an easy soup to experiment with each time you make it—try adding things and see how it comes out.

Rating: 4 stars

Rating: 5 stars 10/07/2014

I first had this at my sister’s house – She had just received new china bowls and wanted to showcase them! The soup is delicious! Since having it there, I have made it at home twice. My nine-year old daughter asks for it and even takes it to school for lunch! I add 1 tsp honey and 1/4 C half and half to the recipe, which makes it even more special. If you’re unsure about the curry, don’t omit it. Start with 1/2 tsp and adjust up the next time you make it. (I use all organic ingredients.)

Rating: 5 stars

Rating: Unrated 09/14/2011

The color of the final product is so beautiful. I served in navy blue bowls and really enjoyed how it looked on the table. I think the dollop of greek yogurt would really do it, but I didn’t have any on hand. I found myself thinking of butternut squash soup while I was eating it, and to me, carrots come in second place. I think vegetable broth would be just fine and not change the flavor too much–the curry is powerful, so flavor changes are subtle. I’ll freeze the rest and bring it camping.

Rating: Unrated

Rating: Unrated 02/14/2011

This post just made me eat some soup for breakfast! I made a very similar recipe the other day except I used honey and fresh thyme. This is the perfect recipe when you have extra carrots laying around. Here is my recipe: http://www.handmeafork.com/2011/02/honey-carrot-soup.html

Rating: Unrated 01/18/2011

I just made this and found it just delish! I’m not normally a big fan of carrots but the soup made them quite tasteful…in the end after the blending the consistency was just right and no water was needed, just the lemon juice. Great recipe!! I give it 5 stars!

Rating: Unrated 01/17/2011

Does anyone know what kind of onion works best? Green, white, red, yellow, or something else? Thanks in advance for any advice you may be able to offer! Cheers!

Rating: Unrated 03/02/2010

Reminded me so much of pumpkin soup…mmmm! What a treat! Very easy to make. It made a huge amount of soup, enough for a crowd.

Wonderful recipe and so easy. I made a half recipe to try it and wish I had made a whole recipe and chilled half. Great with salad and /or sandwich.

Rating: Unrated 02/25/2009

i thought this was wonderful but i did add a bit of celery, some ginger and a bit of Orange juice in place of some of the water. it was wonderful! i served it with a dollop of Greek yogurt in the middle! great recipe and sooo full of vitamins!

Rating: Unrated 09/10/2008

Hi! Sounds great, but I’m trying to add more vegetarian dished to my menus. Can I substitute vegetable stock for the chicken broth or will that change the flavor too much? Also, can I freeze this in batches and reheat by adding a bit a water?

Rating: Unrated 04/10/2008

This soup was delicious! It was easy to make, and the ingredients are inexpensive.

Rating: Unrated 02/17/2008

Wonderful recipe. This is a great soup for a cold winter day.

Rating: Unrated 02/04/2008

excellent recipe. Very simple and stunning results. A favorite in our household

Rating: Unrated 11/08/2007

Exellent recipe! easy, great taste

All Reviews for Curried Carrot Soup

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Curried Carrot Soup

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest