May 31 2012

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Curried Carrot Soup

On Tuesday, I wanted to keep to our Soup Tuesday plan but wasn’t able to make one of my usual soups because I was putting off grocery shopping. I had almost two pounds of carrots and did a search for carrot soup; surely carrot could be made into soup. I found many recipes for carrot soup (Rachel Ray¬†and Emeril). As interesting as they seemed, I decided to try my own Curried Carrot Soup. Before I give the recipe, here are the family’s response to the curried carrot soup:

Teenager: It needs meat. (It is his opinion that all dinners are better with meat.)

Bun Bun: It tastes better with sour cream.

Bear: It tastes great. (He helped me make it.)

Baby Cakes: (Took one bite but enjoyed the crackers instead.)

Husband: It would taste better if it had more chunks. (He didn’t like it pureed.)

Me: I was surprised how much I liked it. I was pleased how filling one bowl was as well as being low in calories.

Everyone agreed this would make a great soup base for other veggies and meat.

Curried Carrot Soup

Yield: 10 bowls

Serving Size: 2 ladlefuls

Curried Carrot Soup

I added the spaghetti sauce because I had it left over from the day before. Other forms of tomato could be added instead (chopped or canned).


  • 2 lbs carrots
  • 1-2 quarts water
  • 1 onion - chopped
  • 1 tsp minced garlic
  • 2 Tbl oil
  • 1-3 tsp salt
  • 2 tsp curry powder
  • 2 tsp chili powder
  • 1 tsp cumin
  • 1 tsp ginger
  • 1/4 tsp each cinnamon, cloves, nutmeg
  • 1/2 cup spaghetti sauce
  • sour cream (optional)


  1. Cook carrots in water and set aside. (I pressure cooked my carrots for about 5 minutes and let it release pressure on its own.)
  2. Puree carrots with some of the water. (Optional: Mash carrots with a potato masher for chunkier soup.)
  3. Saute onion and garlic in oil. (If pureeing carrots, puree the cooked onions too.)
  4. Heat carrots, onion, seasonings and spaghetti sauce. Add the water from cooking carrots to adjust the consistency of the soup to your liking.
  5. Adjust salt to taste. (I found 3 tsp salt too salty but added some extra carrot water to make it just right).
  6. Sour cream add a creamy texture and tames some of the spicy flavoring.


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