Curried Carrot Soup

Creative cooking has slowed down in these here parts with the puppy taking up much of our energy. The house is a mess and our dinners are simple, but the little guy sure does provide us with energy and excitement.

It was a longer winter this year. One where the darkness felt a bit more palpable. But spring is on the way!

One benefit of having a two-family home is that we’ve had a few dinners recently where the hubs and I have cooked and co-hosted guests downstairs in dad’s apartment. I could not think of a better setup. I get do do all of the fun parts of entertaining (meal planning, prepping, and cooking) while not worrying about what the house looks like or the mountain of final dishes.

We served this soup warm as a first course at our Easter dinner. My father made a sweet bread and our cousin made dinner rolls that paired nicely with the zesty soup. We then had lamb, green beans, a kale salad, roasted potatoes, and more. In the original recipe Martha Stewart notes that this soup has a creamy feel without any cream and I couldn’t agree more. We did choose to serve it with sour cream to add a bit of cold dairy to balance the rich soup, but I’d say that is an optional touch. This soup was enjoyed by all – including some who claim not to like carrots.

I’ve shared this recipe on this week’s Fiesta Friday which is hosted by Ginger @ Ginger & Bread and Julianna @ Foodie on Board. Be sure to check out their sites.

Curried Carrot Soup

Servings: 6-8
Time: 5 prep + 20 cook = 25 minutes
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A fresh and flavorful light soup that is the perfect start to a holiday meal!

Ingredients

2 tablespoons of butter
1 cup of chopped onions
1 teaspoon of hot madras curry powder
1 box of low sodium chicken broth (32 oz)
2 pounds of carrots, peeled and cut into 1 inch chunks
2 teaspoons salt
1/2 teaspoon pepper
Sour cream

Steps & Notes

In a large dutch oven heat the butter and add the onions, curry, salt and pepper. Stir until onions are well coated and cook until soft (about 5 minutes).
Add the broth, carrots, and 2.5 cups of water. Bring the liquid to a boil then simmer at a reduced heat until the carrots are tender (20 minutes).
Use an immersion blender to blend the soup until it is smooth. Add a pinch of curry, salt and pepper after blended.
Serve immediately, serve cold, or re-heat prior to serving. Top with a dollop of sour cream.

Possible Modifications

Squirt a lemon into the soup to brighten up the final dish
Top with cilantro
Top with a dollop of greek yogurt
Add ginger and/or coconut milk

Tags: Carrots, Curry, Soup, Yogurt

9 comments

chefjulianna · April 6, 2018 - 5:53 pm · Reply→

What a sweet puppy! I can only imagine how much energy you need for him, though!

Isn’t carrot soup just the best? I could eat it for any meal, and yours looks wonderful. Thanks so much for sharing with us at FF this week!

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1. PantryPortfolio · April 8, 2018 - 5:24 pm · Reply→
  
  We’ve been so happy to have him join the family but yes, his energy is constant! I also love carrot soup. It’s so light and yet full of flavor. Thanks for the note and for hosting a great FF
  
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chefkreso · April 8, 2018 - 6:33 am · Reply→

Comfort food!!

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Laura · April 8, 2018 - 9:42 pm · Reply→

This looks great and what a cute fur baby – worth making your own curry powder too if you’re a fan of spices….

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1. PantryPortfolio · April 11, 2018 - 10:05 pm · Reply→
  
  Love that idea. Do you have a favorite combo on your site?
  
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Angie | Fiesta Friday · April 10, 2018 - 1:15 am · Reply→

Oh what a cute baby! Poodle mix? And the carrot soup sounds great. I was just saying to the husband I should make creamy carrot soup 😀

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1. PantryPortfolio · April 11, 2018 - 8:33 pm · Reply→
  
  Yes! He is a Golden Doodle. And I also love carrot soups! There are so many variations.
  
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Gloria W. · April 20, 2018 - 10:17 pm · Reply→

I love this puppy. So cute. I also love the recipe

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1. PantryPortfolio · April 21, 2018 - 12:22 pm · Reply→
  
  Thank you – we love him as well! He has the sweetest and most loving personality. Do you have pups as well?
  
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