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How to Make Creamy Carrot With Curry Soup - A Step-by-Step Guide

Nothing beats a hot bowl of homemade soup on a chilly day, and this creamy carrot and curry soup is the perfect way to warm up. Packed with vitamins and flavor, this soup is not only delicious but also nutritious.

Carrots are the star ingredient of this recipe, and for good reason. Not only are they a low-calorie, high-fiber vegetable, but they also provide a sweet and earthy flavor that pairs perfectly with the warmth of curry spices.

For those who are looking to add more veg...

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Ingredients

  • 2 tablespoons olive oil
  • 1 ½ pounds peeled carrots, cut into 1-inch chunks
  • 1 large onion, cut into large dice
  • 1 tablespoon butter
  • 1 pinch sugar
  • 3 large garlic cloves, thickly sliced
  • 2 tablespoons curry powder
  • 3 cups chicken broth, homemade or from a carton or can
  • 1 ½ cups half-and-half (or whole milk)
  • Salt and freshly ground pepper, to taste
  • Garnish: chopped roasted pistachios

Information

  • Servings: 8
  • Yield: 6 to 7 cups

  • Heat oil over medium-high heat in a large, deep saute pan until shimmering.
  • Add carrots, then onion; saute, stirring very little at first, then more frequently, until vegetables start to turn golden brown, 7 to 8 minutes.
  • Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
  • Add curry powder; continue to saute until fragrant, 30 seconds to 1 minute longer.
  • Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until carrots are tender, about 10 minutes.
  • Using an immersion blender or traditional blender, puree until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)
  • Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.

    • Nutrition

    158 cal.

    • Total Fat: 11g
    • Saturated Fat: 5g
    • Cholesterol: 35mg
    • Sodium: 101mg
    • Total Carbohydrate: 14g
    • Dietary Fiber: 3g
    • Total Sugars: 5g
    • Protein: 3g
    • Vitamin C: 8mg
    • Calcium: 93mg
    • Iron: 1mg
    • Potassium: 396mg

    Categories

    Soup recipes
    Vegetable recipes
    Creamy recipes
    Curry recipes
    Healthy recipes