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.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, November 2004

Ingredients

  • 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)

Directions

  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. (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.

  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 Notes

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.

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