Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Curried Carrot Soup with Cilantro

Scott Phillips

Servings: 4 to 6

Cooler weather calls for warming meals. What’s better than grilled cheese and soup when you’re in a hurry? Instead of the usual tomato, try this carrot soup infused with curry. It’ll warm you up for sure.

Ingredients

  • 2 Tbs. vegetable oil
  • 1-1/2 lb. carrots, cut into 1-inch chunks (about 4 cups)
  • 1 large yellow onion, cut into 1-inch chunks
  • 3 large cloves garlic, thinly sliced
  • 1 tsp. curry powder
  • 3 cups lower-salt chicken broth
  • Kosher salt
  • 1-1/2 cups carrot juice; more as needed
  • 1/4 cup packed fresh cilantro leaves
  • Freshly ground black pepper
  • Chopped peanuts, for garnish (optional)

Nutritional Information

      Nutritional Sample Size based on six servings
      Calories (kcal) : 140
      Fat Calories (kcal): 50
      Fat (g): 6
      Saturated Fat (g): 1
      Polyunsaturated Fat (g): 2.5
      Monounsaturated Fat (g): 2.5
      Cholesterol (mg): 0
      Sodium (mg): 230
      Carbohydrates (g): 21
      Fiber (g): 4
      Protein (g): 4

Preparation

  • Heat the oil in a 10- or 11-inch straight-sided sauté pan over medium-high heat until hot. Add the carrots and then the onion. Cook, stirring very little at first and more frequently towards the end, until the vegetables are golden brown, 6 to 8 minutes.

    Add the garlic and curry and cook, stirring, for about 30 seconds. Add the broth and 1/2 tsp. salt and bring to a simmer over medium-high heat. Reduce the heat to low, cover, and simmer until the vegetables are very tender, 10 to 15 minutes. Add the carrot juice and cilantro.

    Purée the soup in a blender, working in two batches and making sure to vent the blender by removing the pop-up center or lifting one edge of the top (drape a towel over the top to keep the soup from leaking).

    Return the soup to the pan, heat through, and season to taste with salt and pepper. If necessary, add more carrot juice to thin to your liking. Ladle into bowls and serve, sprinkled with the peanuts, if using.

Reviews

Rate or Review

Reviews

  • Maya_B | 10/31/2014

    This carrot soup was so delicious and easy to make!

  • Bquart | 12/14/2012

    It's nice, tasty and flavorful. Not going to knock your socks off but it is good, quick and rewarding.

  • Bquart | 12/14/2012

    It's nice, tasty and flavorful. Not going to knock your socks off but it is good, quick and rewarding.

Show More

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Taos, New Mexico (503)

Experience the rich history of the mountainous Taos region of New Mexico as Moveable Feast with Fine Cooking gets a taste of its incredible ingredients. Host Curtis Stone meets Christopher…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks