CURRIED CARROT SOUP
If you like a bit of heat, use hot Madras curry powder in this recipe. Serve as a light lunch or as an appetizer before supper.
Provided by EatingWell Test Kitchen
Categories Healthy Recipes with Curry
Time 1h
Number Of Ingredients 9
Steps:
- Cook oil and curry powder in a large saucepan over medium heat, stirring, until fragrant, 1 to 2 minutes. Stir in carrots, celery and onion; toss to coat in oil. Cook, stirring frequently, for 10 minutes. Stir in broth. Bring to a boil. Reduce heat and simmer until the vegetables are very tender, about 10 minutes. Remove from the heat; let stand 10 minutes. Lay a paper towel over the surface of the soup to blot away the oil that has risen to the top. Discard the paper towel.
- Working in batches of no more than 2 cups at a time, transfer the soup to a blender and puree (use caution when pureeing hot liquids). Return the pureed soup to the pan, place over medium heat and heat through. Season with lemon juice, salt and pepper.
Nutrition Facts : Calories 122.4 calories, Carbohydrate 11.7 g, Fat 7.4 g, Fiber 3.4 g, Protein 4 g, SaturatedFat 0.6 g, Sodium 637.5 mg, Sugar 5.5 g
CURRIED CARROT SOUP
Curry, ginger and garlic are the savory seasonings in Thom Armentrout's soup. "I serve it piping hot," he notes from Fredericksburg, Virginia.
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 8 servings (2 quarts).
Number Of Ingredients 11
Steps:
- In a large saucepan, saute onion and garlic in butter. Stir in curry and ginger. Add carrots and broth. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until carrots are tender. Remove from the heat and cool slightly. , Transfer to a blender; cover and process soup mixture in batches until smooth. Return to the saucepan. Add the cream, water, dill and pepper. Cook until heated through (do not boil).
Nutrition Facts : Calories 109 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 371mg sodium, Carbohydrate 17g carbohydrate (0 sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges
CURRIED CARROT SOUP
This sweet and spicy curried soup has a wonderfully rich flavor even though it's made without a drop of cream. Serve it hot or chilled.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 40m
Number Of Ingredients 8
Steps:
- Heat butter in a Dutch oven or large (4- to 5-quart) saucepan over medium heat. Add onion, curry powder, 2 teaspoons salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until onion is soft, about 5 minutes.
- (At this point, if your carrots don't taste sweet enough, add a teaspoon of sugar). Add broth, carrots, and 3 cups water; bring to a boil. Reduce heat; cover, and simmer until carrots are tender, about 20 minutes.
- In a blender, puree soup in batches until smooth; transfer to a clean saucepan. Add more water to thin to desired consistency. Reheat, if necessary. Stir in lemon juice. Serve garnished with cilantro, if desired.
Nutrition Facts : Calories 185 g, Fat 6 g, Fiber 7 g, Protein 6 g
CREAMY CARROT WITH CURRY SOUP
A pureed vegetable soup can be an impressive, easy and affordable first course for an elegant dinner, or even a light dinner on its own with salad and bread.
Provided by USA WEEKEND columnist Pam Anderson
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Carrot Soup Recipes
Yield 8
Number Of Ingredients 11
Steps:
- 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 Facts : Calories 157.7 calories, Carbohydrate 13.5 g, Cholesterol 34.5 mg, Fat 10.9 g, Fiber 3.3 g, Protein 3.1 g, SaturatedFat 4.8 g, Sodium 100.7 mg, Sugar 5.1 g
CURRIED CARROT SOUP
Warm curry and bright orange juice make this velvety carrot soup pop. It's creamy without using dairy, making it a nourishing appetizer or even a light meal. (Note: You can easily make this soup vegan by substituting vegetable stock for the chicken stock!)
Provided by Food Network
Categories appetizer
Time 50m
Yield 10 servings
Number Of Ingredients 9
Steps:
- In a large, heavy pot over medium heat, warm 2 tablespoons olive oil. Add the shallots and sauté until translucent, about 2 minutes. Add the carrots, curry powder, and broth; increase the heat to medium-high and bring to a boil. Reduce the heat to low, cover, and cook until the carrots are tender, about 20 minutes.
- Remove soup from heat; add the orange juice. Let cool slightly, 10 minutes. Place an immersion blender into the soup and begin pulsing to break up the carrot chunks. Once the soup has broken down a bit, purée until smooth. (If using a regular blender, ladle the soup into the blender and purée in batches.) Season to taste with salt and pepper.
- Ladle hot soup into bowls. Drizzle with additional olive oil, add a sprinkle of cilantro leaves, and serve immediately.
CURRIED CARROT SOUP
Quick, easy, and light. Plus it's the only way to get my niece to eat carrots.
Provided by Doug Matthews
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Carrot Soup Recipes
Time 40m
Yield 6
Number Of Ingredients 6
Steps:
- Heat oil in a large pot over medium heat. Saute onion until tender and translucent. Stir in the curry powder. Add the chopped carrots, and stir until the carrots are coated. Pour in the vegetable broth, and simmer until the carrots are soft, about 20 minutes.
- Transfer the carrots and broth to a blender, and puree until smooth. Pour back into the pot, and thin with water to your preferred consistency.
Nutrition Facts : Calories 133.3 calories, Carbohydrate 20.2 g, Fat 5.4 g, Fiber 5.6 g, Protein 2.4 g, SaturatedFat 0.7 g, Sodium 414.7 mg, Sugar 10 g
CURRIED CARROT SOUP
Make and share this Curried Carrot Soup recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In 5-quart Dutch oven or soup pot, melt butter.
- Add onions, pepper and celery and sauté until vegetables start to brown.
- Stir flour and curry powder to taste into onion mixture until smooth.
- Gradually add milk, half-and-half, 1/2 teaspoon salt and the pepper.
- Bring to a boil, stirring constantly until thickened; cook 5 minutes.
- Stir in carrots.
- Return to a boil; cook 5 minutes.
- Taste and add more salt, if necessary.
- Top with cilantro, if desired, and serve.
Nutrition Facts : Calories 797.3, Fat 62.5, SaturatedFat 38.7, Cholesterol 201.2, Sodium 532.4, Carbohydrate 43.2, Fiber 3.9, Sugar 7, Protein 20.2
CURRIED CARROT SOUP
Curry and carrots seem to go together really well so I am contributing my favorite. The curry taste is very strong so you might want to start with one teaspoon and build up to one tablespoon. Use the best curry powder you can find. It makes a big difference.
Provided by Mary Leverington
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Saute onion, thyme and bay leaf in oil in a large saucepan until tender but not browned.
- Stir in carrots and curry powder.
- Add chicken or vegetable broth and bring to a boil.
- Lower heat and simmer for about 15 minutes until the carrots are soft.
- Add cream cheese in pieces and stir until melted.
- Do not boil.
- Remove bay leaf.
- Place soup in a blender in small batches and process.
- Return to pot and reheat slightly.
- Add salt and pepper or cayenne to taste.
- Sprinkle with parsley before serving.
- If I have it on hand I usually add a heaping tablespoon of yogurt and sometimes even some fresh lemon juice.
- For Vegetarian use the vegetable broth.
Nutrition Facts : Calories 157.1, Fat 10.8, SaturatedFat 5.2, Cholesterol 23.4, Sodium 489.8, Carbohydrate 10.9, Fiber 2.9, Sugar 4.3, Protein 5.3
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