Curried Carrot Soup Recipe
🕒 Total Time: 50 minutes
🥄 Servings: 4
Description
Curry and carrots come together harmoniously in this flavorful soup. The curry flavor is bold, so adjust to your taste preference. Using high-quality curry powder enhances the dish significantly.
Ingredients
- 1 onion
- 1 teaspoon dried thyme
- 1 bay leaf
- 2 carrots
- 1/2 teaspoon curry powder
- 1 cup chicken broth
- 2 cups vegetable broth
- 3 ounces cream cheese
- 1/2 teaspoon cayenne
- Salt, to taste
- Pepper, to taste
- Fresh parsley, for garnish
- Optional: yogurt, lemon wedge
Instructions
| Step | Description |
|---|---|
| 1 | In a large saucepan, sauté onion, thyme, and bay leaf in oil until tender but not browned. |
| 2 | Stir in carrots and curry powder. |
| 3 | Add chicken or vegetable broth and bring to a boil. |
| 4 | Reduce heat and simmer for about 15 minutes until carrots are soft. |
| 5 | Add cream cheese in pieces and stir until melted. Avoid boiling. |
| 6 | Remove bay leaf. |
| 7 | Place soup in a blender in small batches and process until smooth. |
| 8 | Return soup to the pot and reheat slightly. |
| 9 | Season with salt, pepper, or cayenne to taste. |
| 10 | Garnish with fresh parsley before serving. |
| 11 | Optionally, add a heaping tablespoon of yogurt and fresh lemon juice before serving for extra flavor. |
Nutritional Information (per serving)
- Calories: 157.1
- Fat: 10.8g
- Saturated Fat: 5.2g
- Cholesterol: 23.4mg
- Sodium: 489.8mg
- Carbohydrates: 10.9g
- Fiber: 2.9g
- Sugar: 4.3g
- Protein: 5.3g
Recipe Notes
- Start with a smaller amount of curry powder and adjust to taste, as the intensity can vary.
- For a vegetarian version, use vegetable broth instead of chicken broth.
- Experiment with adding yogurt and fresh lemon juice for additional tanginess and creaminess.
- Garnish with parsley for a fresh finish.
