Curry Carrot Soup

Bowl of Curry Carrot Soup

Details

Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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Though it’s still warm here in the Northeast the mornings are beginning to have that crisp feeling and the evenings are cooling down. When Fall weather approaches I start craving soups and heartier meals. Curry Carrot Soup is easy to make. If you want to make this recipe vegetarian then use vegetable stock instead of chicken stock.

  • 3 Tablespoons Unsalted Butter
  • 5 Cups Chopped Carrots
  • 1 Onion (Chopped)
  • 5 Potatoes (Peeled & Chopped)
  • 2 Garlic Cloves (Chopped)
  • 2 Tablespoons Curry Powder
  • 6 Cups Chicken Stock
  • 1 Teaspoon Kosher Salt
  • 1/2 Teaspoon Freshly Ground Pepper
  1. In large-size stockpot heat butter over a low heat. Add carrots, onions, and potatoes. Cover and cook for 10 minutes until softened, but not browned. Add garlic and cook another 3 minutes. Add curry powder, chicken stock, kosher salt, and pepper. Bring to boil. Reduce heat to medium and simmer 60 minutes.
  2. Remove from heat and use immersion blender or regular blender to purée soup to desired consistency. Return to heat to warm through.
  3. Transfer to soup bowls and serve immediately.
  4. Serves 8
  5. "Work With What You Got!"
  6. © Victoria Hart Glavin Tiny New York Kitchen © 2015 All Rights Reserved

Victoria

Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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