Curried Carrot Soup

Curried Carrot Soup

16 Reviews
From: EatingWell Magazine, August/September 2006

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.

Ingredients 6 servings

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Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
  • 3 tablespoons canola oil
  • 2 teaspoons curry powder
  • 8 medium carrots, peeled and thinly sliced
  • 4 medium stalks celery, thinly sliced
  • 1 medium onion, coarsely chopped
  • 5 cups reduced-sodium chicken broth
  • 1 tablespoon lemon juice
  • ½ teaspoon salt
  • Freshly ground pepper, to taste


  • Active

  • Ready In

  1. 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.
  2. 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.
  • Make Ahead Tip: Cover and refrigerate for up to 1 day.

Nutrition information

  • Serving size: 1⅓ cups
  • Per serving: 122 calories; 7 g fat(1 g sat); 3 g fiber; 12 g carbohydrates; 4 g protein; 35 mcg folate; 0 mg cholesterol; 6 g sugars; 0 g added sugars; 13,708 IU vitamin A; 9 mg vitamin C; 46 mg calcium; 1 mg iron; 637 mg sodium; 538 mg potassium
  • Nutrition Bonus: Vitamin A (274% daily value)
  • Carbohydrate Servings: 1
  • Exchanges: 2 vegetable, 1½ fat

Reviews 16

November 05, 2015
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By: EatingWell User
Lacks carrot flavor This is a very tasty soup, but to us it tasted more of curry and celery than carrots. I'm going to try again with half the curry and half the celery and a couple more carrots. Pros: Easy to make and delicious Cons: Tasted more like squash than carrots
August 21, 2014
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By: EatingWell User
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.
August 14, 2013
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By: EatingWell User
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
May 16, 2013
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By: ryannodor
Yummy Indian Comfort Food My fiance and I loved this soup! We love spicey food so we used double the hot curry powder and lots of black pepper. It was spicy and sweet and delicious paired with naan. Will definitely make again, would be perfect for autumn.
December 21, 2010
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By: sugarbaby5135
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
August 16, 2010
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By: EatingWell User
This was very delicious and easy to make! I added a little ginger to the soup. I loved the subtle sweetness the carrots added to the soup!
May 24, 2010
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By: Robert
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.
November 22, 2009
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By: lfrose2003
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.
September 22, 2009
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By: EatingWell User
Was very good. Flavors stood out more after sitting a few hours. Would have been good as is, but the lemon, sea salt and coarse black pepper lightened and brightened. Served for dinner with freshly baked GF roll, organic spinach salad, milk and a decadent dessert.
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