Curried Carrot Soup with Israeli Couscous


Layers of carrot flavor define this spicy soup: Carrot peels are simmered in stock, cut-up carrots are sweated to extract their essence, and carrot juice is added as a final touch.


  • 3 cups homemade or low-sodium store-bought chicken stock

  • 12 ounces Sugarsnax or other carrots, peeled and cut into ½-inch cubes (reserve peels and trimmings)

  • 4 tablespoons unsalted butter

  • 1 tablespoon extra-virgin olive oil

  • ¼ cup finely chopped shallot

  • 1 tablespoon curry powder

  • Coarse salt

  • ¾ cup Israeli (pearl) couscous

  • 1 ½ cups fresh or store-bought carrot juice

  • Fresh cilantro sprigs, for garnish

  • Lime wedges, for serving


  1. Heat stock, carrot peels, and carrot trimmings in a medium saucepan over low heat 15 minutes. Pour stock through a fine sieve into a bowl; discard solids.

  2. Heat 2 tablespoons butter and the oil in a medium saucepan over medium-high heat. Add shallot and carrots; cook until slightly softened, about 5 minutes.

  3. Stir in curry powder; cook 30 seconds. Add stock; bring to a boil. Reduce heat to medium-low; simmer until carrots are tender, about 10 minutes. Season with salt. Remove from heat; let cool slightly.

  4. Meanwhile, bring 1 1/4 cups water to a boil in a small saucepan. Add couscous and 1/2 teaspoon salt. Cover; return to a boil. Reduce heat to low; cook 6 minutes. Remove from heat; let stand 5 minutes.

  5. Working in small batches, process soup in a food processor until smooth. Transfer to a clean saucepan. Add carrot juice. Heat over medium-low heat until warm (do not let boil). Season with salt.

  6. Melt remaining 2 tablespoons butter in a medium saute pan over low heat. Stir in couscous to coat; cook just until warmed through. Divide couscous among serving bowls; ladle in soup. Garnish with cilantro. Serve with limes.

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