Curried Carrot Soup(Makes 6 To 8 Servings) Recipe

Name: Curried Carrot Soup(Makes 6 To 8 Servings)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 garlic cloves; 2 1/2 c. (1 lb.) carrots, chopped; 2 c. (3 stalks) celery, chopped; 1 c. (1 medium) onion, chopped; 1 c. (1 medium) potato, chopped; 4 Tbsp. unsalted butter; 3 Tbsp. all-purpose flour; 2 Tbsp. packed brown sugar; 1 c. milk; 1 Tbsp. rosemary; 1/2 tsp. curry powder; salt and pepper to taste; 2 c. chicken broth; 2 c. half and half; dash of turmeric; 2 Tbsp. dry white wine; chopped fresh chives for garnish

Servings: persons

4 garlic cloves
2 1/2 c. (1 lb.) carrots, chopped
2 c. (3 stalks) celery, chopped
1 c. (1 medium) onion, chopped
1 c. (1 medium) potato, chopped
4 Tbsp. unsalted butter
3 Tbsp. all-purpose flour
2 Tbsp. packed brown sugar
1 c. milk
1 Tbsp. rosemary
1/2 tsp. curry powder
salt and pepper to taste
2 c. chicken broth
2 c. half and half
dash of turmeric
2 Tbsp. dry white wine
chopped fresh chives for garnish

1
Roast garlic cloves on pie plate in 325u00b0 oven for 30 minutes. Cool, peel and set aside.
2
Saute carrots, celery, onion and potato in butter over medium heat about 20 minutes.
3
Reduce heat to low. Sprinkle vegetables with flour and brown sugar, tossing to coat. Stir in milk until blended.
4
Add garlic, rosemary, curry, salt and pepper.
5
Mix well.
6
Cook over low heat, stirring often, for 15 minutes.
7
Do not boil.
8
Puree in blender in several batches adding some broth to each batch.
9
Return puree to pot.
10
Stir in half and half and turmeric.
11
Cook over medium-low heat, stirring often, about 15 minutes.
12
Stir wine into soup and add garnish.

865

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 4 garlic cloves, 2 1/2 c. (1 lb.) carrots, chopped, 2 c. (3 stalks) celery, chopped, 1 c. (1 medium) onion, chopped, and more.

Yes, Curried Carrot Soup(Makes 6 To 8 Servings) 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.

That's it — enjoy your meal!

Curried Carrot Soup(Makes 6 To 8 Servings)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions