curried carrot soup Recipe

Name: curried carrot soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tbsp olive oil; 1 onion, roughly chopped; 2 clove garlic, crushed; 32 oz vegetable broth (or chicken broth); 6 carrots, roughly chopped; 1 apple, peeled and roughly chopped; 1 tsp ground ginger; 3/4 tsp curry powder; 3/4 tsp ground coriander; 1/4 tsp salt; 1/4 tsp pepper; pinch cayenne; 1/2 cup cream, milk, or evaporated milk

Servings: persons

1 tbsp olive oil
1 onion, roughly chopped
2 clove garlic, crushed
32 oz vegetable broth (or chicken broth)
6 carrots, roughly chopped
1 apple, peeled and roughly chopped
1 tsp ground ginger
3/4 tsp curry powder
3/4 tsp ground coriander
1/4 tsp salt
1/4 tsp pepper
pinch cayenne
1/2 cup cream, milk, or evaporated milk

1
Heat oil in stock pot over medium high.
2
Add onion and garlic and saute until golden, about 8 minutes.
3
Add broth, carrots, apple, ginger, curry powder, coriander, salt, pepper, and cayenne.
4
Simmer, covered, about 30 minutes, or until carrots are very tender.
5
Puree soup with an immersion blender or in a food processor or blender.
6
Return soup to pot.
7
Add milk and heat through but do not boil.

237

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 tbsp olive oil, 1 onion, roughly chopped, 2 clove garlic, crushed, 32 oz vegetable broth (or chicken broth), and more.

Yes, curried carrot soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

curried carrot soup

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