Saturday, February 27, 2010

Spiced Carrot Soup

. . . another recipe from . . . Hal thought it was okay but I loved it . . .

Spiced Carrot Soup

ratingratingratingratingrating 65 Reviews 98% would make this recipe again
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Preparation 10 min / Cooking 25 min
$0.50 per serving / $0.45 with specials
100 calories per serving

  • Good deal this week
  • Can be done in advance
  • Can be frozen
  • Very easy
  • Gluten Free
  • Nuts & Peanuts Free
  • Halal


6carrots, cut into thin rounds$600 g
1onions, finely chopped$200 g
1 clovegarlic, finely chopped
1 tbspbutter, unsalted14 g
3 1/2 tspcurry powder10 g
2 cupschicken broth$500 mL
2 3/4 cupswater700 mL
1/2 cupcream 15%125 mL
salt to taste
ground pepper to taste

Before you start

A mandolin will make slicing the vegetables easier.
A blender or food processor will be very useful to purée the soup.


  1. Prepare the carrots: slice them into thin rounds, finely chop the onion and garlic.
  2. In a pot, sweat the onion and garlic in butter over medium heat for about 3-4 min. Add the carrots and sauté a few minutes. Add the curry and cook 1 min with stirring. Add salt and pepper. Pour in the broth and water. Bring to a boil, lower the heat, cover and simmer until the carrots are tender, about 20 min.
  3. Purée the soup in a blender or processor, then pour it back into the pot. Stir in the cream and just warm the soup a few minutes. Adjust the seasoning and serve.


The soup keeps up to 7 days in the refrigerator or up to 4 months in the freezer. Cream should not be added before freezing, but later when the soup is reheated.

1 comment:

  1. Mom wasn't crazy about it, but Sylvia and Anne took a bowl home.