Curried Carrot Soup Recipe
With warm spices and vibrant herbs, this Curried Carrot Soup is the perfect choice for a simple yet flavorful meal. Healthy, easy, and bursting with taste!
Servings: 8 Servings
Calories: 184kcal
Ingredients
- 1 1/2 lbs. baby carrots peeled and washed
- 5 cups chicken stock or broth
- 1 medium onion chopped
- 2 Tbsp. butter or lard for paleo
- 1 Tbsp. mild curry paste or 1 1/2 tbsp. curry powder
- 1 tablespoon olive oil
- 1/4 tsp. ground cayenne pepper
- 1/2 cup heavy cream or half and half substitute coconut milk for paleo
- Fresh herbs for garnish I used sage, thyme, and tarragon, but you can also use fresh cilantro
Instructions
- Heat a medium-heavy pot with a lid over medium-high heat.
- Add the olive oil, butter, onions, and carrots and sauté for five minutes.
- Add 4 cups of chicken stock, curry, and cayenne.
- Bring to a boil, cover, and cook until carrots are tender (about 15 minutes).
- Transfer one-third of the contents of the pot to a food processor or blender and process until smooth. Continue in batches with the remaining two-thirds. Alternatively, you can process this soup in the pot with an immersion blender.
- Return puréed soup to the pot and place over low heat.
- Stir in the heavy cream. If the soup is too thick, add the remaining stock to achieve the desired consistency.
- Adjust seasonings, adding salt if needed.
- Add garnishes.
- Serve with crusty bread or grilled cheese.
Notes
To store your Curried Carrot Soup, let it cool completely before transferring it to an airtight container. It will stay fresh in the refrigerator for up to 4 days. For longer storage, you can freeze it for up to 3 months.
When reheating, warm it on the stovetop over low heat, stirring occasionally, or microwave in short intervals until heated through. Add a splash of broth or water if the soup thickens too much during reheating.
Nutrition
Serving: 1serving | Calories: 184kcal | Carbohydrates: 14g | Protein: 5g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 29mg | Sodium: 309mg | Potassium: 397mg | Fiber: 3g | Sugar: 8g | Vitamin A: 12399IU | Vitamin C: 4mg | Calcium: 48mg | Iron: 1mg
