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Curried Carrot Soup

Curried Carrot Soup recipe image
This Curried Carrot Soup is a vibrant and comforting dish that balances the natural sweetness of roasted carrots with the earthy warmth of curry powder. The recipe builds a rich, velvety texture using a classic butter and flour roux, enriched with chicken stock and milk for a creamy finish. A hint of bell pepper adds a subtle crunch and freshness, while optional sugar enhances the carrots' natural sweetness. Perfect for chilly evenings, this soup is hearty enough to be a main course or light enough as a starter. It&# 226;ÂÂs a simple yet elegant meal that comes together in under an hour, offering a cozy, home-cooked feel that pairs beautifully with crusty bread or a fresh salad.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 613.7
Description
This Curried Carrot Soup is a vibrant and comforting dish that balances the natural sweetness of roasted carrots with the earthy warmth of curry powder. The recipe builds a rich, velvety texture using a classic butter and flour roux, enriched with chicken stock and milk for a creamy finish. A hint of bell pepper adds a subtle crunch and freshness, while optional sugar enhances the carrots' natural sweetness. Perfect for chilly evenings, this soup is hearty enough to be a main course or light enough as a starter. It&# 226;ÂÂs a simple yet elegant meal that comes together in under an hour, offering a cozy, home-cooked feel that pairs beautifully with crusty bread or a fresh salad.
Ingredients
  • 1 tablespoon Butter or margarine
  • 1 Bell Pepper chopped
  • 12 Carrots , thinly sliced
  • 1/2 cup Water
  • 1 tablespoon Sugar (optional)
  • 3 tablespoon Butter
  • 2 tablespoon Flour
  • 2 cup Chicken stock
  • 2 cup Milk
Directions
  1. 1
    Melt 1 tablespoon of butter in a large skillet over medium heat.
  2. 2
    Add the chopped bell pepper and thinly sliced carrots to the skillet.
  3. 3
    Cook, stirring occasionally, for about 5 minutes until the vegetables begin to soften.
  4. 4
    Add 1/2 cup of water and the optional sugar, cover the skillet, and simmer for 20 minutes until carrots are tender.
  5. 5
    Meanwhile, melt 3 tablespoons of butter in a large saucepan over low heat.
  6. 6
    Whisk in 2 tablespoons of flour and cook for 3 minutes to form a light roux, stirring constantly.
  7. 7
    Gradually whisk in the warm chicken stock, followed by the milk, ensuring no lumps form.
  8. 8
    Stir in the cooked carrot and pepper mixture, along with salt, pepper, and curry powder to taste.
  9. 9
    Bring the soup to a gentle boil, stirring frequently.
  10. 10
    Reduce heat to low and simmer for 30 minutes to allow flavors to meld.
  11. 11
    Carefully blend the soup in a blender or food processor until completely smooth.
  12. 12
    Return to the pot if necessary and stir in whipping cream or additional milk to desired richness.
  13. 13
    Serve hot or chilled, garnished with fresh herbs if desired.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 613.7kcal
% Daily Value *
Total Fat 28.0g44%
Saturated Fat 11.4g58%
Cholesterol 133.4mg45%
Sodium 465.4mg20%
Total Carbohydrate 47.2g16%
Dietary Fiber 9.2g37%
Sugars 24.9g
Protein 40.3g81%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: curry, carrot, soup, cream, roux, simmer, blend, warm, vegetarian, comfort food, spicy, aromatic, healthy, dinner, lunch, easy, homemade, stock, milk, pepper
Read it online: https://www.chefs-mate.com/recipe/curried-carrot-soup/