This week I made a pot of Curried Carrot Soup and it was so delicious even my two year old asked for seconds! I’ve been making Curried Carrot Soup for several years. It is my favorite recipe to use up carrots, especially seconds that are really big or oddly shaped. This delicious and nourishing soup is a quick and healthy lunch or dinner recipe that can be cooked and served up in only 30 minutes time!
I love to make big pots of homemade soup in the fall and winter months. Soups are so warm and filling on a cold, snowy day.
I usually make a big pot of soup for dinner then we eat the leftovers for lunch that week. Soups like this one freeze well so we freeze containers that can be thawed out and quickly heated up for a nourishing, healthy dinner on a night I don’t have much time to cook.
I recently started freezing leftovers like soup in smaller one-serving size containers. These make great healthy lunches since I don’t like to eat peanut butter and jelly everyday like my kids do!
Delicious and Nourishing Curried Carrot Soup Recipe
Ingredients:
3-4 cloves of garlic
1 medium onion
1 Tablespoon olive oil or butter
5-6 cups carrots, peeled and chopped
6 cups of homemade bone broth or vegetable broth
2 teaspoons curry powder
1/4-1/2 teaspoon ground cayenne pepper (optional)
salt and pepper to taste
Directions:
- Chop the onion and garlic. Place a large stock pot on the stove and saute the onion, garlic and carrots in the olive oil or butter until the onions are translucent.
- Pour in the broth. Stir and bring to a boil.
- Reduce the heat to a simmer and cook until the carrots are soft, about 15-20 minutes.
- Remove the soup from the heat and puree, I always use my favorite hand held immersion blender.
- Stir in the curry powder, salt, pepper and optional cayenne pepper.
Our family’s favorite way to eat Curried Carrot Soup is with a side of fresh baked homemade bread. It is also tasty with a spoonful of plain yogurt and chopped fresh cilantro on top.
Delicious and Nourishing Curried Carrot Soup Recipe
Ingredients
- 3-4 cloves garlic
- 1 medium onion
- 1 TBS olive oil or butter
- 5-6 cups carrots, peeled and chopped
- 6 cups broth
- 2 tsp curry powder
- 1/4-1/2 tsp ground cayenne pepper (optional)
- salt and pepper to taste
Instructions
- Chop the onion and garlic. Place a large stock pot on the stove and saute the onion, garlic and carrots in the olive oil or butter until the onions are translucent.
- Pour in the broth. Stir and bring to a boil.
- Reduce the heat to a simmer and cook until the carrots are soft, about 15-20 minutes.
- Remove the soup from the heat and puree with an immersion blender.
- Stir in the curry powder, salt, pepper and optional cayenne pepper.
This looks amazing!! I am definitely going to try this when our carrot harvest begins. I may actually have some carrots left in the freezer (I’m going to go check ASAP).
How do you think this would turn out with canned carrots? I simply cut and can mine in water, so I would have to be concerned about texture, not taste.
Thank you so much for the recipe!