Carrot Soup
This is a delicious carrot soup with a touch of curry powder. A soup that the kids will love and give them the vegetables their bodies need.
Ingredients
Serves: 4
- 1 tablespoon vegetable oil
- 1 large onion, diced
- 3 cloves garlic, crushed
- 4 large carrots, sliced
- 5 new potatoes, quartered
- 2 cups (500ml) vegetable stock
- 2 teaspoons grated fresh ginger
- 1 teaspoon curry powder
- 1 pinch salt and pepper, to taste
Directions
Preparation:10min ›
Cook:25min ›
Ready in:35min
- Heat oil in a large saucepan over medium heat. Add onion and garlic then cook stirring often until onion is translucent. Add carrots and potatoes then cook for just a few minutes to allow the carrots to sweat out some of their juices.
- Pour the vegetable stock into the saucepan and season with ginger, curry powder, salt and pepper. Bring to a boil then reduce heat to low. Simmer for 15 to 20 minutes until carrots are tender.
- Puree soup in small batches using a food processor or blender; or if you have an immersion blender it can be done in the saucepan. Reheat soup if necessary and serve.
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Reviews and Ratings
Global Ratings:
(71)
Reviews in English (57)
Nice mix of flavors, but the proportions are way off. As written, this "soup" has the consistency of a bowl of mashed potatoes. I ended up adding another cup of broth and 2 cups of half-n-half. It was still very thick soup. (Adding dairy messes up the vegan attribute.) Also, 1 tsp of curry just got lost in the other flavors, so I added a bunch more. With those changes, this is pretty good soup. - 29 May 2004 (Review from Allrecipes USA and Canada)
this is very similar to the carrot soup that i make; the only difference is that i do not use vegetable broth. also, i only use one potato, unless they happened to be very small potatoes, like reds or something, but russets? i can't imagine using more than one. instead of broth i just use water, and enough water to cover all the vegetables (thus making a broth) and when everything is tender, then puree. i have had a couple variations, using ginger, adding cinnamon, incorporating a 1/4 cup coconut milk or less to the mix and garnishing with cilantro and green onions. makes enough for days or a family. - 27 Feb 2007 (Review from Allrecipes USA and Canada)
This was a big hit, but I also tweaked it a bit: I added a fistful of chopped fresh coriander/cilantro,2 stalks of celery, some cumin and nutmeg. Our vegan visitor was very pleased... and I was happily surprised as I'd normally want to add butter/cream and other vegan no-nos. Season it to your own taste. A great winter warmer (it actually started snowing while we were eating)!! - 21 Oct 2007 (Review from Allrecipes USA and Canada)