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Curried Carrot Soup

Curried Carrot Soup
This Recipe Is:

WebMD Recipe from EatingWell.com

If you like a bit of heat, use hot Madras curry powder in this recipe. Serve as a light lunch or as an appetizer before supper.

Ingredients
Prep: 60 Minutes | Total Time: 40 Minutes
  • 3 tablespoons
    canola oil
  • 2 teaspoons
    curry powder
  • 3 medium
    carrots, peeled and thinly sliced
  • 4 medium
    celery, thinly sliced
  • 1 medium
    onion, coarsely chopped
  • 5 cups
    reduced-sodium chicken broth
  • 1 tablespoons
    lemon juice
  • 1/2 teaspoon
    salt
  •  
    freshly ground pepper, to taste
Instructions
  1. Cook oil and curry powder in a large saucepan over medium heat, stirring, until fragrant, 1 to 2 minutes. Stir in carrots, celery and onion; toss to coat in oil. Cook, stirring frequently, for 10 minutes. 
  2. Stir in broth. Bring to a boil. Reduce heat and simmer until the vegetables are very tender, about 10 minutes.
  3. Remove from the heat; let stand 10 minutes. Lay a paper towel over the surface of the soup to blot away the oil that has risen to the top. Discard the paper towel.
  4. Working in batches of no more than 2 cups at a time, transfer the soup to a blender and puree (use caution when pureeing hot liquids). 
  5. Return the pureed soup to the pan, place over medium heat and heat through. Season with lemon juice, salt and pepper.
Nutritional Information

Makes: 6 servings
Serving Size: 1 1/3 cups
  • Calories122
  • Fat7 g
    • Saturated fat1 g
  • Cholesterol0 mg
  • Carbohydrates12 g
    • Dietary fiber3 g
  • Protein4 g
  • Sodium637 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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