Curried carrot soup is a simple, yet elegant and absolutely delicious. It’s carrot with a hint of curry so will work nicely with just about any entree you pair it with.
I love soups. Really love soups. They are perfect for dinner parties. Because they are pretty much done by the time your guests walk through the door.
One course down. Before the doorbell rings. How can you not want that? No fiddling. No last minute timing. Easy. Let’s you focus on the rest of the meal. Or maybe even your guests? Crazy idea.
Really cook the carrots for creamy curried carrot soup
The secret to great carrot soup is to really cook the carrots. So simple. Want carrots that puree perfectly? Cook the carrots until they are soft. Really soft.
I see a lot of recipes that suggest you cook the carrots for 20-25 minutes. That might work. If you cut the carrots really small. Or you like lumpy carrot soup.
If you like lumps stick with 20 minutes. If you want silky smooth an hour is better. Soft carrots. Good soup.
This is a really pretty soup. Perfect for that elegant dinner party. You get real pop from the combination of the carrots and the turmeric in the curry powder.
A little finely julienned cilantro adds a bit of contrast. Looks great against a white bowl. They say you eat first with your eyes. That’s a bit flowery a description but it’s true. The little things count.
Try curried carrot soup for a dinner party when you need a soup that’s just a little bit flashy. And crazy delicious.
curried carrot soup
Ingredients
- 1.75 lbs carrots – after trimming/peeling
- 1 large onion – diced
- 2 cloves garlic – minced
- 2 Tbsp butter
- 1 1/2 tsp mild curry powder
- 6 cups chicken stock
- 2 tsp kosher salt
- 1 cup heavy cream
- cilantro – minced, to garnish
Instructions
- Melt the butter in a pot large enough to hold all the ingredients. Add the onion and cook over low heat until translucent. Now add the garlic and cook for another minute. Finally, add the carrots, stock, curry powder and salt. Simmer until carrots are quite tender, about one hour.
- Remove from heat and puree in batches. Remember hot liquid in a blender is explosive – make sure you have it set up to relieve pressure. If you are using an immersion blender make sure you don’t leave any bits of carrot in the soup.
- Wipe out the pot and return pureed soup to pot. When ready to serve, reheat the soup, if needed, and add the cream off heat. Adjust seasoning to taste.
- Garnish with minced cilantro and serve.
