curried carrot soup

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.

Curried carrot soup for when you want a little bit of exotic at your dinner party.
Curried carrot soup for when you want a little bit of exotic at your dinner party.

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 for when you want a little bit of exotic at your dinner party.
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5 from 4 votes

curried carrot soup

Don’t believe the recipes that have you cook carrots for 20 minutes. Cook them until they are soft. Then you’ll have silky smooth curried carrot soup.
Course Appetizer
Cuisine French
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 6
Calories 273kcal
Author romain | glebekitchen

Ingredients

  • 1.75 lbs carrots – 2 lbs before trimming, chopped
  • 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.

Nutrition

Serving: 6servings | Calories: 273kcal | Carbohydrates: 18g | Protein: 7g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 64mg | Sodium: 987mg | Potassium: 690mg | Fiber: 4g | Sugar: 7g | Vitamin A: 22805IU | Vitamin C: 9.7mg | Calcium: 87mg | Iron: 1.1mg

8 thoughts on “curried carrot soup”

  1. 5 stars
    Bags of Carrots on offer for 10p each so bought 3, can’t resist a bargain. Made this soup yesterday, I chucked a chili in as well was a bit hot for my wife but I loved it selfishly. Added Greek Yogurt as trying (And mostly failing) to keep things a little lower in fat. Will deinetly make it again. Thank you Glebe Kitchen, one of your Hotel Curries tomorrow night.

    Reply
  2. Hello Romain, I have recently started following your recipes and have improved my basic skills and recipes tremendously and for that thank you. I made this soup and it just floored me. I made the mulligatawny and it was a disaster, all down to me, I made the cardinal error of not tasting as I went and by the time it was done the soup was overpowered by the lemon. so I will not let that happen again, it was still edible but more like lemon chicken. I have one basic question so please excuse my ignorance of the matter, when you say use green or red chiles in any given recipe, if you do not say seeded does that mean include the seeds? I tend to follow recipes to the T and so I wondered. From here on I will experiment with what feels like it would taste good with my recipes. Thank you again

    Reply
    • Great to hear. Sorry to hear about the mulligatawny. That one is one of my lifelong favourites. Real comfort food for me.

      I generally seed green or red chilies when I’m chopping them finely. If I’m slicing them into rings I leave the seeds. I try to be as accurate as possible in my recipes but I don’t always score 100%. Best bet is to look at the pictures. If you see seeds you know I left them in.

  3. 5 stars
    I made this last week. It was so yummy I almost ate all of it myself over the course of a week! It will become one of my regular recipes. I gave some to a neighbor and she loved it too! Thank you ? I will try some of your other recipes.

    Reply
  4. 5 stars
    I can’t believe there are no comments – everybody should be making this! Loved the color and what an amazing taste. It tastes like fine dining to me, such a treat. I simmered it for a long time, more than an hour so the carrots got really soft (they started giving off this nice sweet smell), then let it cool completely and attacked with a stick blender very thoroughly. Definitely worth it to blend to a super-smooth consistency. Still can’t get over the beautiful color!

    Reply
    • I gave up trying to do French or Italian on this blog. Nobody paid any attention at all. So it evolved into an spicy Asian/Indian blog. Unless I cook something I really want to remember myself. Thank you for finally giving this post some love!

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