Curried carrot soup with onion and vegetable broth
Warm up with this flavorful Curried Carrot Soup, made with sweet carrots, zesty curry powder, and savory vegetable broth. Perfect for a cozy meal, this vegan-friendly soup features a blend of sautéed onions and rich vegetable oil for a comforting and aromatic dish.
- 19 Mar 2025
- Cook time 25 min
- Prep time 15 min
- 6 Servings
- 6 Ingredients
Curried carrot soup with onion and vegetable broth is a delicious and hearty dish that is perfect for any occasion. This flavorful soup combines the sweetness of carrots with the rich and aromatic spices of curry powder, making it a comforting and nutritious meal. Whether you're looking for a delightful starter or a wholesome main course, this curried carrot soup is easy to prepare and sure to impress.
Ingredients:
Instructions:
- Wash, peel, and chop the carrots into small pieces.
- Peel and chop the onion.
- In a large pot, heat the vegetable oil over medium heat.
- Add the chopped onion and sauté for about 5 minutes, stirring occasionally, until the onion becomes soft and translucent.
- Add the chopped carrots to the pot with the onions.
- Sprinkle the curry powder over the carrots and onions.
- Stir well to coat the vegetables with the curry powder, and cook for another 2-3 minutes, allowing the spices to become fragrant.
- Pour in the vegetable broth and water.
- Stir to combine all the ingredients.
- Bring the mixture to a boil.
- Once boiling, reduce the heat to low and let it simmer, uncovered, for about 20-25 minutes, or until the carrots are tender and easily pierced with a fork.
- Remove the pot from the heat. If using an immersion blender, blend the soup directly in the pot until smooth and creamy.
- If using a countertop blender, allow the soup to cool slightly before transferring it in batches to the blender. Blend until smooth, returning each batch to the pot.
- Taste the soup and adjust the seasoning with salt and pepper if necessary.
- Reheat the soup over low heat if needed.
- Serve hot and enjoy!
Tips:
- To make the soup creamier, you can add a cup of coconut milk or cream towards the end of cooking.
- Adjust the amount of curry powder according to your taste preference—add more for a stronger flavor or reduce it for a milder taste.
- For a smoother texture, use a blender to purée the soup until it reaches your desired consistency.
- Garnish with fresh cilantro, a dollop of yogurt, or toasted nuts to add extra flavor and texture.
- You can make this soup ahead of time and store it in the refrigerator for up to 3 days or freeze it for up to 3 months.
And there you have it—a warm, creamy, and savory curried carrot soup that's perfect for any time of the year. This recipe is not only delicious but also packed with nutrients, making it a wholesome dish for you and your family. Whether you're an experienced chef or a cooking novice, this straightforward recipe guarantees a delightful culinary experience. Enjoy your soup with a slice of crusty bread or a side salad for a complete meal.
| Nutrition Facts | |
|---|---|
| Serving Size | 410 grams |
| Energy | |
| Calories 80kcal | 4% |
| Protein | |
| Protein 2.06g | 1% |
| Carbohydrates | |
| Carbohydrates 18g | 5% |
| Fiber 4.88g | 13% |
| Sugar 9g | 9% |
| Fat | |
| Fat 5g | 6% |
| Saturated 0.45g | 2% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 1270ug | 141% |
| Choline 15mg | 3% |
| Vitamin B1 0.14mg | 12% |
| Vitamin B2 0.13mg | 10% |
| Vitamin B3 1.67mg | 10% |
| Vitamin B6 0.24mg | 14% |
| Vitamin B9 33ug | 8% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 11mg | 12% |
| Vitamin E 0.99mg | 7% |
| Vitamin K 20ug | 17% |
| Minerals | |
| Calcium, Ca 66mg | 5% |
| Copper, Cu 0.09mg | 10% |
| Iron, Fe 0.60mg | 5% |
| Magnesium, Mg 22mg | 5% |
| Phosphorus, P 66mg | 5% |
| Potassium, K 540mg | 16% |
| Selenium, Se 0.15ug | 0% |
| Sodium, Na 580mg | 39% |
| Zinc, Zn 0.44mg | 4% |
| Water | |
| Water 380g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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