- Dish type
- Vegetable soup
- Root vegetable soup
- Carrot soup
Simmered carrots, potato and curry powder are pureed with cream for a warm and tasty soup everyone, including picky eaters in the family, will enjoy.
4 people made this
- 55g butter, cubed
- 300g sliced carrots
- 1 large potato, peeled and cubed
- 150g chopped onion
- 1 stalk celery, chopped
- 700ml chicken stock
- 1 teaspoon ground ginger
- 120ml whipping cream
- 1 teaspoon curry powder
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
MethodPrep:20min ›Cook:40min ›Extra time:15min › Ready in:1hr15min
- Heat butter in a soup pot over medium heat; add carrots, potato, onion, celery, chicken stock and ginger. Cover and cook, stirring occasionally, until vegetables are tender, about 30 minutes. Uncover and cool for 15 minutes.
- Transfer soup in batches to a food processor; blend until smooth. Return soup to the pot; stir in cream. Add curry powder, salt and black pepper; cook over low heat until heated through, about 10 minutes.
If the soup is too thick after adding the cream, dilute it with small amounts of water until desired consistency is reached.
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A Creamy Carrot Soup Recipe for Grown-Ups (Not Babies)
Puréed soups kinda suck. By definition, they have one flavor and one texture, a visual blank space where something much more interesting should be. Pretty much anything puréed needs a big flavor assist to be delicious just think about how much butter, cream, and salt it takes to make mashed potatoes truly amazing.
It wasn’t until Botanica restaurant in L.A. posted a photo on their Instagram that I finally reconsidered this stance. Their tomato-peach gazpacho was artfully strewn with raw, shaved radishes, peaches, and peppers, and drizzled with an intensely green basil oil. It made me see that puréed soups weren’t the problem I was. If puréeing a soup softened its flavor and eliminated all its various textures, then I needed to add some flavor, texture, and color right back.
So I created a real workhorse curried carrot soup, one with enough flavor to stand up to a blender and push back. Instead of just shaking in some curry powder and calling it a day, I went big, channeling the flavors of Khao Soi, an incredibly flavorful coconut-milk-based soup from Northern Thailand. That meant sweating lots of carrots in coconut oil, then adding coriander, chiles, ginger, garlic, and curry powder until everything smelled rich and aromatic. Then I added coconut milk for flavor and body and simmered everything just until tender. Once puréed, I tossed together some shaved carrots, scallions, cilantro, sesame seeds, chili flakes, and lime juice to finish the top of each bowl.
In the end, 45 minutes is all it takes to get more flavor from carrots than you ever thought possible. The soup will freeze and reheat beautifully, and even the shaved carrot salad, minus the herbs, can be done up to a couple days ahead. Once garnished, this soup will make weeknight dinners feel like an event you need to RSVP for. Lunches al desko may never be the same.
Just remember, a puréed soup should never be mistaken for baby food. If a baby would eat it, then you're doing it wrong.
Curried Carrot Soup
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Smooth, creamy carrot soup is tasty when done right, but it can easily become mundane. This version spices things up with coconut milk and curry.
Game plan: This soup can be served hot or cold. If you’re serving it cold, you may need to thin it with a little water.
Tips for Christmas
- 1 Heat the oil in a medium saucepan over medium heat. When it shimmers, add the curry powder and garlic and cook until fragrant, about 30 seconds.
- 2 Add the ginger, onion, carrots, bay leaf, and broth, increase the heat to medium high, and bring the mixture to a boil. Reduce the heat to medium low and simmer until the carrots are soft when pierced with a fork, about 20 minutes. Discard the bay leaf.
- 3 Working in batches, process the soup in a blender until smooth. (Be very careful when blending the hot soup, as steam could blow off the blender lid.)
- 4 Pour the soup into a clean pot and return it to the stove over medium heat. Stir in the coconut milk and adjust the seasoning as needed. To make appetizer portions, serve small amounts of soup in shot glasses or demitasses. Garnish with a few flakes of toasted coconut, if using.
Beverage pairing: Annie’s Lane Riesling, Australia. This dry-but-fruity Riesling from Australia’s Clare Valley has the acidity to cut through a heavy soup, enough citrusy spunk to embellish the carrots, and a little spice to echo the curry.
- 6 (370 g) small carrots
- ½ (40 g) small onion, peeled
- 2 cups (480 ml) vegetable stock
- ½ cup (120 ml) soy milk
- ¾ teaspoon curry powder
- 1 slice lemon, ¼", peeled
- ½ teaspoon salt, optional
- ¼ teaspoon ground black pepper
- With a peeler or paring knife, remove the peel and white pith from the lemon, leaving just the flesh.
- Place all ingredients into the Vitamix container in the order listed and secure the lid.
- Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 5 minutes 45 seconds or until heavy steam escapes from vented lid. Serve immediately.
Notes about this recipe+ View Larger photo: Shelly Westerhausen
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Curried Potato and Carrot Soup
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Curry powder, coconut milk, chile flakes, and a touch of brown sugar lift this homey potato and carrot soup out of the ordinary. Use vegetable broth and this warming soup becomes vegan.
- 1 In a large saucepan over medium heat, add the oil and warm until hot. Add the onion, garlic, and a pinch of salt and cook, stirring, until it softens, about 5 minutes. Add the curry powder, ginger, pepper flakes, and sugar and cook, stirring, until the spices are fragrant, about 30 seconds. Pour in the broth and coconut milk and bring to a boil.
- 2 Add the potatoes, carrots, and 1 teaspoon salt stir to combine. Cover and simmer, stirring occasionally, until the vegetables are cooked through, about 30 minutes. Taste and season with salt if necessary.
- 3 Serve in warmed bowls, garnished with the basil.
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- 1 tablespoon coriander seeds
- 2 tablespoons vegetable oil
- 1/4 cup minced shallot
- 1/4 cup minced fresh ginger
- 1 1/2 tablespoons Madras curry powder
- 1 tablespoon sambal oelek or other Asian chile sauce
- 2 garlic cloves, thinly sliced
- 1 teaspoon shrimp or anchovy paste
- 2 kaffir lime leaves or 1 teaspoon finely grated lime zest
- Kosher salt
- 3 pounds carrots, peeled and chopped (about 5 large carrots)
- 4 cups low-sodium chicken or vegetable broth
- 3/4 cup fresh carrot juice
- 2 tablespoons light brown sugar
- One 14-ounce can coconut milk
- 1 tablespoon fresh lime juice
- Freshly ground white pepper
- Chopped cilantro and lime wedges, for serving
In a small skillet, toast the coriander seeds over moderate heat until fragrant, about 2 minutes. In a large saucepan, heat the oil until shimmering. Add the toasted coriander seeds, shallot, ginger, curry powder, sambal oelek, garlic, shrimp paste and kaffir lime leaves and season with salt. Cook over moderately high heat, stirring until fragrant and the vegetables are softened, about 2 minutes. Add the carrots, broth, juice and sugar and bring to a boil. Simmer over moderately low heat until the carrots are very tender, about 30 minutes.
Working in batches, carefully puree the hot soup in a blender or food processor until smooth. Strain the soup through a medium sieve and return it to the saucepan. Stir in the coconut milk and lime juice and bring to a simmer. Season the soup with salt and white pepper. Ladle the soup into bowls, garnish with cilantro leaves and serve with lime wedges.
How to Make Carrot Soup:
Get out a large soup pot or Dutch oven.
Start by sautéing the onion, carrots, ginger, garlic, cumin, and turmeric in about half a cup of full-fat canned coconut milk (we&rsquore using coconut milk as though it is oil).
Add the remaining coconut milk and vegetable stock and bring the pot to a full boil. Reduce heat and simmer for 20-30 minutes until carrots are soft.
Transfer the solids to a blender (I LOVE my Vitamix for making soups!), blend it all to smithereens.
If your soup is still piping hot, serve and enjoy.
Pour the soup back into a pot and heat gently if it needs to be reheated. Be careful to not allow it to boil, else it&rsquoll splatter all asunder and make a mess.
To make this carrot ginger soup recipe:
- Heat oil over medium heat in a stock pot. Add everything but the broth and garnishes, then saute until onions are translucent, about 5 minutes.
- Add broth, then bring to a boil. Cover, and simmer for 20 minutes or until carrots are fork tender.
- Use an emulsifier or hand blender to puree the soup, then serve garnished with cream, thyme, and croutons.
If you don’t have an emulsifier or hand blender:
- Allow the soup to cool before adding it to a stand blender, to avoid cracking the glass.
- Add the soup in batches, then puree until smooth.
- Return carrot soup to heat to reheat through before serving and garnishing.
Really cook the carrots for creamy curried carrot soup
The secret to great carrot soup is to really cook the carrots. So simple. Want carrots that puree perfectly? Cook the carrots until they are soft. Really soft.
I see a lot of recipes that suggest you cook the carrots for 20-25 minutes. That might work. If you cut the carrots really small. Or you like lumpy carrot soup.
If you like lumps stick with 20 minutes. If you want silky smooth an hour is better. Soft carrots. Good soup.
This is a really pretty soup. Perfect for that elegant dinner party. You get real pop from the combination of the carrots and the turmeric in the curry powder.
A little finely julienned cilantro adds a bit of contrast. Looks great against a white bowl. They say you eat first with your eyes. That’s a bit flowery a description but it’s true. The little things count.
Try curried carrot soup for a dinner party when you need a soup that’s just a little bit flashy. And crazy delicious.