Yield: Yields about 5 cups.
Most supermarkets carry Madras-style curry powder, which is the type I recommend. I suggest buying a new can at least every six months—curry powder loses much of its punch over time. The 3/4 tsp. curry powder here will give you a fragrant soup with mild warmth. If you like things spicier, just add a bit more.
Venting the lid of the blender prevents the heat from building up inside, which could cause hot soup to spew out all over the kitchen. Draping a dishtowel over the vented lid guards against splatters.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
i just made this dish for tonight's dinner and it was AMAZING. my husband said it was his best carrot soup he ever had, very balanced flavors. Definitely will be making it again in the future.
This is my all-time favorite lunch during the summer. I've been making it for years -- since I first read it in the magazine.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.