Curried Carrot Soup Recipe

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Recipes.net Team March 20, 2020

A golden, delicate carrot soup enhanced by fresh ginger, parsley and cilantro. Feel free to serve this to your close friends and family during the cold winter season.

How To Make Curried Carrot Soup

  • 1 lb carrots (peeled, cut in pieces)
  • 1 cup leeks (white part only, chopped )
  • 1/2 cup green onions, (white part only, chopped)
  • 14 oz chicken broth
  • 1 sweet potato (peeled, chopped)
  • 1 cup potato (peeled, chopped)
  • 1 tbsp curry
  • 1 tbsp ginger (fresh, peeled, grated )
  • 1/2 cup cheddar cheese (shredded)
  • 1/4 cup fresh parsley (minced)
  • 4 tbsp cilantro (minced)
  • Romano cheese (optional, grated )
  1. Heat olive oil in a 4-qt. saucepan or Dutch oven over medium heat.

  2. Add carrots, leeks, green onions, sweet potato and potato. Saute until vegetables soften, about 5 minutes,

  3. Add curry and ginger. Cook 1 minute. Stir in chicken broth. Bring to boil, cover with lid askew, then reduce to simmer until carrots are very tender.

  4. Cool in pan 5 minutes, then pour into processor in batches and puree until smooth (or use a stick blender and puree in saucepan).

  5. Return to saucepan, bring to boil, then reduce to simmer. Stir in cheddar cheese and parsley and cook until cheese is melted.

  6. Ladle into bowls. Sprinkle each with minced cilantro and Romano cheese, if desired. 

How To Make Curried Carrot Soup

0 from 0 votes
Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Serves:
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Ingredients

  • 1 lb carrots, peeled, cut in pieces
  • 1 cup leeks, white part only, chopped 
  • 1/2 cup green onions, , white part only, chopped
  • 14 oz chicken broth
  • 1 sweet potato, peeled, chopped
  • 1 cup potato, peeled, chopped
  • 1 tbsp curry
  • 1 tbsp ginger, fresh, peeled, grated
  • 1/2 cup cheddar cheese, shredded
  • 1/4 cup fresh parsley, minced
  • 4 tbsp cilantro, minced
  • Romano cheese, optional, grated

Instructions

  1. Heat olive oil in a 4-qt. saucepan or Dutch oven over medium heat.

  2. Add carrots, leeks, green onions, sweet potato and potato. Saute until vegetables soften, about 5 minutes,

  3. Add curry and ginger. Cook 1 minute. Stir in chicken broth. Bring to boil, cover with lid askew, then reduce to simmer until carrots are very tender.

  4. Cool in pan 5 minutes, then pour into processor in batches and puree until smooth (or use a stick blender and puree in saucepan).

  5. Return to saucepan, bring to boil, then reduce to simmer. Stir in cheddar cheese and parsley and cook until cheese is melted.

  6. Ladle into bowls. Sprinkle each with minced cilantro and Romano cheese, if desired. 

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