Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Curried Carrot Soup 3.4 (155) 13 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 40 mins Servings: 4 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. Ingredients 2 tablespoons butter 1 cup chopped onion 1 teaspoon curry powder Coarse salt and ground pepper 2 cans (14 ½ ounces each) reduced-sodium chicken broth (about 3 ½ 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 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. (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. 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. Print