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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 51-60 of 115

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  • on September 23, 2008

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    I followed the recipe exactly as stated. I LOVED it and so did my family. We love the flavor of curry and we like spicy foods, so it was not too spicy for us. However, I did add some heavy cream to it for my sister, who doesn't like things as spicy. This was also really nice - it cooled it a little and gave it a nice creamy texture. I would HIGHLY recommend this to anyone who loves curry.

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  • on August 07, 2008

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    This soup is easy to make and scrumptious! Other variations I've tried are a sprinkle of ginger, and or cinnamon. May be served hot, or at room temp. in warmer weather. To borrow an expression from Ms.Ray, it's "Yumm-Oh!"

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  • on July 09, 2008

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    We love this soup! Friends beg for it! It freezes well if there is any left and can be a meal with salad and bread. I use the blender to puree the soup because it leaked out of my food processor.

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  • on June 21, 2008

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    This was so simple and so good, for people who like curry it is just the right mix.

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  • on April 15, 2008

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    Forgo cayenne
    Add fresh ginger
    Use stick blender
    Basil as garnish is also quite nice

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  • on March 22, 2008

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    i used this recipe as a base then added a few things that i thought would spice it up a little. so here is the switched up and mix up that made me oh so happy with the results.
    1. added 3 cloves of garlic
    2. 2 bay leaves
    3. reduced water by 2 cups
    4. steamed sweet potatoes on the side, blended them in at the end.
    super rich and yummy...
    would def. make again, and again!

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  • on February 16, 2008

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    Yummy, but way too much spice for me. Use half the cayenne and added a bit of sour cream much better I thought.

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  • on February 01, 2008

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    I love this soup. It's so easy to make and it tastes amazing. But I think you have to like spicy food to love it.

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  • on January 18, 2008

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    I followed the recipe for the most part except I added 1/2 can of puree of pumpkin; one can of coconut milk, and lots of tumeric in place of the curry which I did not have in stock and a dash of cayenne pepper and salt. And this soup was so incredible that my family all had seconds. It's definitely easy, quick, and yummie.

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  • on December 29, 2007

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    Someone at the party where I brought this soup to simply couldn't get enough of it. She was from Africa near Egypt and said the spices reminded her of home.

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