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Curried Carrot Soup Recipe

Curried Carrot Soup

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (115)

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Average Rating:

Total Reviews: 115

Showing 41-50 of 115

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  • on November 09, 2009

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    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 good

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  • on October 28, 2009

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    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!

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  • on October 17, 2009

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    This is wonderful! I added a 1/2 can of pumpkin and a little garlic, Couldn't be any better!

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  • on October 04, 2009

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    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.

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  • on August 11, 2009

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    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!!

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  • on March 14, 2009

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    I made this soup yesterday and it came out really good...love the spicy taste!!
    Yumm

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  • on February 23, 2009

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    I add one can of puried pumpkin and some nutmeg. I am careful about the cayenne and find 1/8 tsp is best to start with. This can also be done i a crockpot - just throw all ingredients into pot.

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  • on January 27, 2009

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    I tasted as I went along and discovered that it was a little salty. I compensated for this by adding 1 1/2 cups of half & half plus 1 tsp sugar, which made a big difference.
    I suggest using "low sodium" chicken broth, "salt free" curry, and omiting the tsp of salt at the recipe beginning.
    Otherwise, it is a very good recipe and I will make it again.

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  • on December 16, 2008

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    I am always looking for good quick recipes that use fresh ingredients rather than the "cream of mushroom soup" kind of quick recipes. This recipe does all of that. Yes, it is a bit spicy, but in a flavorful way not in a "Yikes my mouth is on fire!" way. You can just reduce the amount of curry to your own taste, but I thought the amount of seasonings were perfect.

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  • on November 30, 2008

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    I added cayenne pepper + jalapeno and it was very yummy (and spicy!

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