My Recipe Box

Curried Carrot Soup with Cilantro


Serves 4 to 6

  • by from Fine Cooking
    Issue 91

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.

  • 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)

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.

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

Photo: Scott Phillips

This carrot soup was so delicious and easy to make!

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

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

It's funny, I had a very different reaction to this soup than the other reviewers did. I cut the recipe in half and even at that used a full 2 lbs. of carrots. The sweetness was overpowering to me and it didn't have anything to balance it. It seems to me the carrot juice is overkill. It's intensely sweet already without it. If you like that quality in soup, you'll love this. I ended up doing major surgery to the recipe. I added more curry powder (I used Madras), a good pinch of cayenne, some grated ginger, grated lime peel, lime juice and coconut milk. I just tasted as I went along until I got something I liked. Actually, it turned out great after all the additions and my husband and I both loved it. We served it with a dollop of yogurt. So I can't say I liked this recipe very much but I ended up with a great soup!

This has become my new favourite carrot soup. Balanced, fresh, spicy, wonderful.

Absolutely delicious!

Even if you don't like carrots, you might like this soup. My husband isn't crazy about carrots, and, as for me, i usually substitute parsley for cilantro. But i decided to give cilantro the benefit of the doubt and try the recipe as written. We both enjoyed the rich, satisfying result. Since i don't have a straight-sided saute pan, i used a 2 1/2-qt. saucepan. Maybe that's why it took 20 minutes, rather than the suggested 6 to 8 minutes for the vegetables to brown. The onions browned much sooner than the carrots. Next time i'll give the carrots a 10-minute head start. When i reheated the leftover soup, i added a generous pinch of turmeric, which made the soup even better.

I love this soup! It's very healthy and super tasty. The curry flavor is very mild but adds nice depth and richness to the soup.

If you like carrots, you'll like this soup. It's an unusual soup, in that you don't often find carrot soups in restaurants. Creamy consistency, but no cream. The curry flavor is subtle but very interesting in the background. Added bonus - it's really healthful.

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