If you like a bit of heat, use hot Madras curry powder in this recipe. Serve as a light lunch or as an appetizer before supper.

EatingWell Test Kitchen
Source: EatingWell Magazine, August/September 2006

Gallery

Recipe Summary

total:
1 hr
Servings:
6
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook oil and curry powder in a large saucepan over medium heat, stirring, until fragrant, 1 to 2 minutes. Stir in carrots, celery and onion; toss to coat in oil. Cook, stirring frequently, for 10 minutes. Stir in broth. Bring to a boil. Reduce heat and simmer until the vegetables are very tender, about 10 minutes. Remove from the heat; let stand 10 minutes. Lay a paper towel over the surface of the soup to blot away the oil that has risen to the top. Discard the paper towel.

    Advertisement
  • Working in batches of no more than 2 cups at a time, transfer the soup to a blender and puree (use caution when pureeing hot liquids). Return the pureed soup to the pan, place over medium heat and heat through. Season with lemon juice, salt and pepper.

Tips

Make Ahead Tip: Cover and refrigerate for up to 1 day.

Nutrition Facts

122 calories; protein 4g 8% DV; carbohydrates 11.7g 4% DV; dietary fiber 3.4g 14% DV; sugars 5.5g; fat 7.4g 11% DV; saturated fat 0.6g 3% DV; cholesterol 0mg; vitamin a iu 13708.5IU 274% DV; vitamin c 8.8mg 15% DV; folate 35.4mcg 9% DV; calcium 45.9mg 5% DV; iron 0.7mg 4% DV; magnesium 18.5mg 7% DV; potassium 538.1mg 15% DV; sodium 637.5mg 26% DV; thiamin 0.1mg 7% DV.
Advertisement

Reviews (16)

Read More Reviews
16 Ratings
  • 5 star values: 14
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/31/2011
Very tasty - I added more curry as well as some coriander and chili pepper. Some fresh cilantro at the end was a nice touch. Doesn't really make much. Worth the trouble to double the recipe since it's a little time intensive for the average weeknight. Sara Colchester VT Read More
Rating: 5 stars
10/31/2011
This was another excellent soup from your website. The soup was a little thick for me so I used a little extra of the broth to thin it a bit and it was great! Sheri Shaw Franklin NH Read More
Rating: 5 stars
10/30/2011
I think that this recipe was delicious. It was easy to prepare and you have plenty for leftovers. I agree also that if you want a little kick that you could use the Madras Curry to achieve that. All in all it was very good. Read More
Advertisement
Rating: 5 stars
10/30/2011
I hate throwing away the leftovers from juicing and found this a great way to use up the carrot scraps from my carrot juice. The soup turns out delicious and does not need to be blended. It is also a great soup to freeze to save for busy weeknights. Read More
Rating: 5 stars
10/31/2011
I added a potato cut up in small pieces to the broth. It made the consistency of the soup richer. Carmen Miami FL Read More
Rating: 5 stars
08/21/2014
Toddler Friendly This recipe is great I was in the mood for something nutritious and spicy and my 2 year old enjoyed just as much as I did!! Carrots and curry tie in so well together. Thank You. Read More
Advertisement
Rating: 5 stars
10/31/2011
I am not a big fan of carrot soup but I needed a recipe to use up all these extra carrots I had. And surprise surprise! This recipe is pretty decent... Erika Fort Lauderdale FL Read More
Rating: 5 stars
10/29/2011
Delicious! Next time I would make this I would double the recipe! I am a vegetarian so I used vegetable broth in place for the chicken broth. Pros: very easy to make and great flavor! Cons: did not make alot and calls for chicken broth Read More
Rating: 5 stars
08/15/2013
the picky eaters in my family loved this soup and want me to make it more! this was super easy to make and as mentioned above the picky eaters in my family definitely want to have this again. (thanks to other posters for suggestions.) Pros: easy to make Read More
Advertisement