Creamy Curry Carrot Soup

  • Author: Meagan
  • Total Time: 40 Mix


I was getting tired of carrots – and we still have several meals worth sitting in the garden – so I decided we’d have a bit of soup tonight to jazz up our leftovers.  I chopped everything in the food processor to save time and this recipe is from my Mom.



Carrot Soup

1 T. olive oil

1 onion, finely chopped AND 2 garlic cloves, finely chopped

1 t. EACH ground ginger AND curry powder

56 c. carrots, finely chopped

1 L chicken broth

1 to 2 t. salt

1/2 t. freshly ground pepper

1 c. half and half or whole milk


Heat the oil in a large pot, add the onion and garlic and cook until the onions are soft, about 10 minutes.  Add the ginger and curry and cook another minute or so, then add the carrots, broth, salt and pepper and bring to a boil.  Reduce heat and simmer for about a half hour uncovered until the carrots are soft.  Cool as needed to be able to put it through a blender, and then process until smooth.  Add the cream or milk, reheat to a temperature that you prefer and serve.

  • Category: Soup, Carrot, Curry


From Meagan's Kitchen

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