Creamy Carrot Curry Soup
This is a super easy, delicious, warming carrot curry soup that was love at first bite for our family, where everyone rated it 5-stars.
Servings 8
Calories 304kcal
Ingredients
Soup Ingredients
- 4 Tbsp. olive oil (alternatively - sunflower or coconut oil)
- 3 pounds carrots scrubbed, chopped or sliced
- 2 large yellow onion diced
- 2 tablespoon butter
- 3 tablespoons minced garlic or 6 cloves
- 4 tablespoons curry powder
- 6 cups vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1 cup heavy cream or omit and double the milk
- 1 cup milk
Garnish Ingredients
- 1 cup roasted cashews chopped (optional, or other favorite roasted nut)
- 1/2 cup fresh parsley chopped (finely chopped curly parsley works best)
Instructions
- Heat oil over medium heat in a large pot, adding chopped carrots and diced onions.
- Sauté over medium heat for about 7 minutes or until vegetables begin to brown.
- Reduce heat to medium low and stir in butter and garlic.
- Cook another 10 minutes or until vegetables start to brown.
- Stir in curry powder, blending well.
- Pour in broth and bring pot to simmer on medium high.
- Add in salt, black pepper, cumin and cinnamon and stir.
- Reduce to low hear, cover and simmer for ~10 minutes or until carrots are tender.
- Using a blender or immersion hand blender, puree the contents of the pot in batches until smooth.
- Return the puree to the pot and add cream and milk, cooking for another couple minutes over low heat until soup is heated through.
- Serve immediately, garnishing with roasted cashews and parsley.
Notes
TIP 1 - We use the food processor slicer blade for the carrots and chopper blade for dicing the onions and it makes fast work of it all.
TIP 2 - We enjoy mild to medium spicy foods, and found this quantity of seasonings to be perfect. However, if serving to a mixed crowd or sensitive palates, omit the pepper. Those who like it hotter can always add that in, as you'll get some heat spicy heat from most curry blends.
TIP 3 - Blending: If you prefer some chunks in your soup, then reserve a portion that does not get blended, or, use a handy immersion blender. That's what we usually use. It's simpler and less messy than pouring batches from pot to blender and back again. It's also helpful if you like leaving a few chunks to chew in your creamy soup. Just make sure it stays submerged, else it will splatter!
TIP 4 - To roast nuts, the tastiest way is to shake over flame in an iron skillet with a tad of olive or sunflower oil. For a shortcut, we just place them on parchment paper or silicone baking mats in our toaster oven and toast them either on toast setting or bake setting. Both seem to work equally well. Set timer for 4 minutes at a time to stir and keep from burning, because they can burn in an instant, especially on the toaster setting.
The parchment paper or silicone mat is optional. We like to use it because it keeps the cooking pan clean and provides an easy way to dispense the nuts into your pot or container.
Nutrition
Serving: 1g | Calories: 304kcal | Carbohydrates: 25g | Protein: 5g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 11g | Cholesterol: 44mg | Sodium: 917mg | Fiber: 8g | Sugar: 9g