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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.

Source: Everyday Food, November 2004
Total Time Prep Servings

Ingredients

Directions

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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  • milwaukiechick
    13 JUL, 2017
    This a quick, easy, tasty soup. I slightly changed the recipe to tone down the curry taste for a family member with a touchy stomach. I used 1/2 the curry powder, and have made it with chicken stock and only one cup of water, or no water at all—then blended it with an immersion blender and the texture came out well. I also added "Better than Bullion" Chicken to taste which made the flavor richer. Sometimes I use a dried herb blend with dried mince shallots and green herbs. This is an easy soup to experiment with each time you make it—try adding things and see how it comes out.
    Reply
  • 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.)
    Reply
  • jenniealice1357
    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.
    Reply
  • 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: http://www.handmeafork.com/2011/02/honey-carrot-soup.html
    Reply
  • 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 tasteful...in 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!
    Reply
  • 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!
    Reply
  • 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.
    Reply
  • 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.
    Reply
  • 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!
    Reply
  • 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?
    Reply

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