Curried Carrot Soup

From EatingWell: 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.

READER'S COMMENT:

"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! "

Create a Review

13 Reviews for Curried Carrot Soup

05/16/2013

Ryann Odor

Recommends this recipe

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.

Comments

12/21/2010

sugarbaby5135

Recommends this recipe

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!

Comments

08/16/2010

Anonymous

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!

Comments

05/24/2010

ryonker

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.

Comments

11/22/2009

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.

Comments