Curried Carrot Soup with Cilantro

Cooler weather calls for warming meals. What's better than grilled cheese and soup when you're in a hurry? Instead of the usual tomato, try this carrot soup infused with curry. It'll warm you up for sure.

Photo by Lisa M.
Adapted from finecooking.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from finecooking.com

Ingredients

  • 2

    Tbs. vegetable oil

  • 1-1/2

    lb. carrots, cut into 1-inch chunks (about 4 cups)

  • 1

    large yellow onion, cut into 1-inch chunks

  • 3

    large cloves garlic, thinly sliced

  • 1

    tsp. curry powder

  • 3

    cups lower-salt chicken broth

  • Kosher salt

  • 1-1/2

    cups carrot juice; more as needed

  • 1/4

    cup packed fresh cilantro leaves

  • Freshly ground black pepper

  • Chopped peanuts, for garnish (optional)

Directions

Heat the oil in a 10- or 11-inch straight-sided sauté pan over medium-high heat until hot. Add the carrots and then the onion. Cook, stirring very little at first and more frequently towards the end, until the vegetables are golden brown, 6 to 8 minutes. Add the garlic and curry and cook, stirring, for about 30 seconds. Add the broth and 1/2 tsp. salt and bring to a simmer over medium-high heat. Reduce the heat to low, cover, and simmer until the vegetables are very tender, 10 to 15 minutes. Add the carrot juice and cilantro. Purée the soup in a blender, working in two batches and making sure to vent the blender by removing the pop-up center or lifting one edge of the top (drape a towel over the top to keep the soup from leaking). Return the soup to the pan, heat through, and season to taste with salt and pepper. If necessary, add more carrot juice to thin to your liking. Ladle into bowls and serve, sprinkled with the peanuts, if using.

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