Curried Carrot Soup

Recipe courtesy Rachael Ray

Show: 30 Minute MealsEpisode: Halloween

Rated: 5 stars out of 5Rate itRead users' reviews (91)

RECIPE
COMMENTS & REVIEWS(91)

Cook Time:
20 min
Level:
Easy
Yield:
Up to 6 (1 1/2 cup) servings

Times:

Prep: 5 min
Inactive Prep: --
Cook: 20 min
Total:: 25 min

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Ingredients

1 tablespoon extra virgin olive oil, 1 turn of the pan
2 tablespoons butter
1 medium onion, chopped
1 1/2 pounds packaged baby carrots, from produce section
6 cups chicken stock, available on soup aisle
1 tablespoon mild curry paste or 1 1/2 tablespoons curry powder
1/4 to 1/2 teaspoon ground cayenne pepper
Coarse salt
1 cup sour cream
Plastic condiment bottle or medium plastic food storage bag
6 blades fresh chives, cut into 1-inch pieces

Directions

Preheat medium pot over medium high heat. Add olive oil, butter, onions and carrots and saute 5 minutes. Add 4 cups chicken stock, curry and cayenne, and about 1 teaspoon salt to the pot. Bring to a boil, cover and cook until carrots are very tender, about 15 minutes. Place pot on a trivet next to food processor. Process soup in 2 or 3 small batches until soup is smooth and carrots are fully pureed. Transfer processed soup into a large bowl as you work to make room for more soup in the food processor. Return completed soup to the soup pot and place back over low heat. If the soup is too thick, add remaining stock, up to 2 cups, to achieve desired consistency. Adjust seasonings. Place sour cream in a plastic condiment squeeze bottle or into a medium food storage bag. Cut a very small hole in the corner of the bag with scissors. Ladle soup into bowls and squirt a swirl of sour cream around the bowl from the center out to the rim. Drag a toothpick from the center of the bowls out to the edges, forming a spider web design on soup. Pile a few pieces of cut chives at the center of each bowl to resemble green spiders in their webs! Cool!

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Comments & Reviews

recipe Curried Carrot Soup
Eileen Randolph, NJ 11-15-2009
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Awesome soup
Rated: 5 stars out of 5

This soup is so goood and so easy to make. I serve it for Thanksgiving dinner and it's always a hit!! Even my kids love it.... Never any left overs so this year I'll make a double batch.Read more
recipe Curried Carrot Soup
KAREN Hinckley, OH 11-09-2009
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Added Fresh Ginger!
Rated: 5 stars out of 5

I too added celery and garlic to this recipe. I also added fresh ginger, however, you need to decrease the amount of cayenne... when you add garlic and ginger. I also only used 4 cups of chicken stock and then thinned the soup with milk..Very goodRead more
recipe Curried Carrot Soup
natalie new york, NY 10-28-2009
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Don't Skip the Sour Cream!!!
Rated: 5 stars out of 5

i just finished making this curry carrot soup and am eating it as i type. this was really easy to make (after i washed and... trimmed all the carrots that came from my garden, of course - that always takes a while) and was even easier than the recipe describes because i used an immersion blender, which i highly recommend if you like to make soups and purees. anyway, this is very tasty, but i really want to mention that you should NOT skip the sour cream; it adds a really interesting note with the spicy taste of the soup (i did the full 1/2 t of cayenne and the full 1 1/2 T of curry) that should not be missed. i just put a spoonful in the center with the chives: delicious!Read more
recipe Curried Carrot Soup
Robbin Kennesaw, GA 10-17-2009
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Yummy!
Rated: 5 stars out of 5

This is wonderful! I added a 1/2 can of pumpkin and a little garlic, Couldn't be any better!
recipe Curried Carrot Soup
Katherine White Lake, MI 10-04-2009
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Awesome & Spicy
Rated: 5 stars out of 5

I also added 3-4 stalks of chopped celery with the onion and carrot when sauteing. I then added several cloves of minced... garlic. I can't imagine the soup w/out the celery or garlic. This was the best, cheapest and easiest soup I have ever made. Just make sure you clean you counters, utensils immediately or else they will turn orange. I will double this next time.Read more
recipe Curried Carrot Soup
Sarah Provo, UT 08-11-2009
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WOW!!
Rated: 5 stars out of 5

I have made a carrot soup before and was not impressed, but this soup was definitely a 5 star. I added some garlic and of... course halved the amount of spice since I have a tender tongue to spice. Loved it!!Read more