Curried Carrot Soup

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Curried Carrot Soup

Curried Carrot Soup

If you like a bit of heat, use hot Madras curry powder in this recipe. Serve as a light lunch or as an appetizer before supper.

Serves 6

Prep Time 40 min

Total Time 60 min.

Ingredients

  • 3 tablespoon canola oil
  • 2 teaspoons curry powder
  • 8 medium carrots, peeled and thinly sliced
  • 4 medium stalks celery, thinly sliced
  • 1 medium onion, coarsely chopped
  • 5 cups reduced-sodium chicken broth
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • Freshly ground pepper, to taste

Cooking Directions

Step 1

Cook oil and curry powder in a large saucepan over medium heat, stirring, until fragrant, 1 to 2 minutes. Stir in carrots, celery and onion; toss to coat in oil. Cook, stirring frequently, for 10 minutes. Stir in broth. Bring to a boil. Reduce heat and simmer until the vegetables are very tender, about 10 minutes. Remove from the heat; let stand 10 minutes. Lay a paper towel over the surface of the soup to blot away the oil that has risen to the top. Discard the paper towel.

Step 2

Working in batches of no more than 2 cups at a time, transfer the soup to a blender and puree (use caution when pureeing hot liquids). Return the pureed soup to the pan, place over medium heat and heat through. Season with lemon juice, salt and pepper.


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