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Curried Carrot Soup

If your carrots don't taste sweet enough, add up to a teaspoon of sugar in step 2. To serve the soup chilled, let cool, and then refrigerate in a covered container.

  • Prep:
  • Total Time:
  • Servings: 4
Curried Carrot Soup

Source: Everyday Food, November 2004


  • 2 tablespoons butter
  • 1 cup chopped onion
  • 1 teaspoon curry powder
  • Coarse salt and ground pepper
  • 2 cans (14 1/2 ounces each) reduced-sodium chicken broth (about 3 1/2 cups)
  • 2 pounds carrots, peeled and cut into 1-inch chunks
  • 1 to 2 tablespoons fresh lemon juice
  • 2 tablespoons coarsely chopped fresh cilantro, for garnish (optional)


  1. 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.

  2. Add broth, carrots, and 3 cups water; bring to a boil. Reduce heat; cover, and simmer until carrots are tender, about 20 minutes.

  3. 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.

Cook's Note

Note: Hot liquids will expand when blended, so be careful not to fill the jar of the blender more than halfway. To prevent the liquid from spattering, allow the heat to escape: Remove the cap from hole in lid, and cover lid with a dish towel when blending.

Reviews (13)

  • CatBo 7 Oct, 2014

    I first had this at my sister's house -- She had just received new china bowls and wanted to showcase them! The soup is delicious! Since having it there, I have made it at home twice. My nine-year old daughter asks for it and even takes it to school for lunch! I add 1 tsp honey and 1/4 C half and half to the recipe, which makes it even more special. If you're unsure about the curry, don't omit it. Start with 1/2 tsp and adjust up the next time you make it. (I use all organic ingredients.)

  • jenniealice 14 Sep, 2011

    The color of the final product is so beautiful. I served in navy blue bowls and really enjoyed how it looked on the table. I think the dollop of greek yogurt would really do it, but I didn't have any on hand. I found myself thinking of butternut squash soup while I was eating it, and to me, carrots come in second place. I think vegetable broth would be just fine and not change the flavor too much–the curry is powerful, so flavor changes are subtle. I'll freeze the rest and bring it camping.

  • handmeafork 14 Feb, 2011

    This post just made me eat some soup for breakfast!

    I made a very similar recipe the other day except I used honey and fresh thyme. This is the perfect recipe when you have extra carrots laying around.

    Here is my recipe:

  • LacyJG 18 Jan, 2011

    I just made this and found it just delish! I'm not normally a big fan of carrots but the soup made them quite the end after the blending the consistency was just right and no water was needed, just the lemon juice. Great recipe!! I give it 5 stars!

  • MrsFennelSeed 17 Jan, 2011

    Does anyone know what kind of onion works best? Green, white, red, yellow, or something else? Thanks in advance for any advice you may be able to offer! Cheers!

  • KundaliniDream 2 Mar, 2010

    Reminded me so much of pumpkin soup...mmmm! What a treat! Very easy to make. It made a huge amount of soup, enough for a crowd.

  • wwillardtampabay 2 Mar, 2010

    Wonderful recipe and so easy. I made a half recipe to try it and wish I had made a whole recipe and chilled half. Great with salad and /or sandwich.

  • nheckscher 25 Feb, 2009

    i thought this was wonderful but i did add a bit of celery, some ginger and a bit of Orange juice in place of some of the water. it was wonderful! i served it with a dollop of Greek yogurt in the middle! great recipe and sooo full of vitamins!

  • learning2cookat39 10 Sep, 2008

    Hi! Sounds great, but I'm trying to add more vegetarian dished to my menus. Can I substitute vegetable stock for the chicken broth or will that change the flavor too much? Also, can I freeze this in batches and reheat by adding a bit a water?

  • taybot 10 Apr, 2008

    This soup was delicious! It was easy to make, and the ingredients are inexpensive.

  • junebwilson 17 Feb, 2008

    Wonderful recipe. This is a great soup for a cold winter day.

  • Cocinando_en_BCN 4 Feb, 2008

    excellent recipe. Very simple and stunning results. A favorite in our household

  • fairybride 8 Nov, 2007

    Exellent recipe! easy, great taste

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