Curried Carrot Soup

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Great recipe - like a few others here I loved the kick but was looking to get it a bit less mealy at the end. Added in some greek yoghurt and it really softened up the soup a bit - still had the great kick but a little creamier texture. Will be making this one again!

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Love the kick! I followed the recipe exactly, but only used 1/4 tsp cayenne. After the first pureeing, the soup looked a little mealy, so instead of using the other 1-2 cups of chicken broth, I poured in a cup of skim milk while in the food processor. I think it took the edge off, gave it a more creamy texture without a lot of extra calories. I plan on serving it tonight with an arugula salad and some dark whole grain bread.

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The recipe is perfect exactly the way it is! My only suggestion would be to make it a day before serving it. It's delicious and tasty right away but I doubled the recipe and had a lot left after a family meal. The soup the day after tasted WAY BETTER. So full of flavour and a little thicker too. Amazing!

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This soup is delicious! I followed the recipe exactly and found that it was perfect. I made it last week and am making it again today.

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This was delicious!!!!! I used plain greek yogurt instead of sour cream.

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Great flavor with a nice kick.

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I thought this soup was too heavy on spice (heat and not deep enough in flavor, so I had to use slabs of sour cream and a glass of milk to make up for it -- sadly, this means the dish wasn't a winner for me. I would recommend reducing the curry to 3/4 tsp. and the cayenne to 1/8 tsp., unless you have a high tolerance for spice. Also, you will need a food processor (not a blender to make this dish, which is something I didn't take into account. I will look for another carrot soup recipe next time.

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YUM THE SECOND TIME AROUND. But needed modifications. I used an Indian curry powder as I would normally for all curry dishes.Most Indian curry recipes require that the curry powder be sauted for awhile to intensify its flavour in dishes. So added the curry powder, tumeric and cayenne pepper to the onions to saute, then 1tsp of grated ginger and cooked for 5 minutes. After which I added the carrots with minced garlic. This made a difference as the flavour was intensified overall.

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Very good soup and easy to make. I took nyc.foodie's suggestion and used heavy cream instead of the sour cream. I found the soup was still slightly lacking something, so I added a clove of garlic (I use the garlic paste, since it's much smoother for a cream soup and mixes better. It definitely helped, but I find it's still missing something that would take it to the next level. I just can't figure out what. Anyone have any suggestions?

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Very nice soup that's easy to make. I followed the recipe and used a 1/4 tsp. of cayenne pepper and a total of 4.5 cups of chicken stock to get the consistency I wanted and add some more flavor. I like the different flavors from the curry, kick of cayenne, and carrot. Original recipe is 4 stars, but may try adding bay leaf or celery to give more flavor next time. After tasting the original recipe, I decided to also add 2 Tbs. of grated ginger and 1/4 c. of heavy cream for additional smoothness. Skipped the sour cream when serving since I already added cream to the pot.