My mother-in-law from Peru showed me how to prepare some of my husband’s favorite dishes. She even claims it surpasses her version of my Peruvian rice with chicken, which I have perfected!
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Total Time: | 40 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 1 tablespoon curry powder
- 2 pounds carrots, chopped
- 4 cups vegetable broth
- 2 cups water, or as needed
Instructions
- Heat oil in a large pot over medium heat. Saute onion until tender and translucent. Stir in the curry powder. Add the chopped carrots, and stir until the carrots are coated. Pour in the vegetable broth, and simmer until the carrots are soft, about 20 minutes.
- Transfer the carrots and broth to a blender, and puree until smooth. Pour back into the pot, and thin with water to your preferred consistency.
Reviews
This was definitely underspiced and “thin”. I added two tablespoons of butter and half a cup of condensed milk; half a tsp of onion salt and pepper to taste. I should have added garlic, too. I don’t know what causes the bitter aftertaste. I cooked up a nice kielbasa and served that on the side, and the combination was excellent.
I increased the amount of curry and it was delicious.
It was liquid curry that somehow didn’t really taste like much.
This was a great recipe. I used about 1.5 # of carrots, because that’s all I had. I used beef stock, for the same reason. And added an extra half tablespoon of curry. Will definitely make again.
Absolutely delicious! I add some mushrooms, and my own special curry spice.
Easy to make and quite tasty
I think the original recipe was too bland, but I made a few adjustments and then it was good! 1. I added 2 cloves of garlic diced in with the onion. 2. I added cumin and salt (how was there no salt in this recipe) 3. I doubled the curry powder 4. Instead of water, I added milk to lengthen and make it a bit creamy 5. I topped with caramelized onion, and a dollop of full flavor sour cream.
very tasty, we added a few garlic croutons on top made it very nice also….
Its too much curry. If you don’t like spicy food don’t make this
We loved this soup! I don’t like curry powder enough to put a tablespoon into anything I cook, but I decided to use half and then put the shaker on the table for those who wanted more curry flavor. It turned out great! We are vegan and wanted to add a little extra protein so I made baked, tofu croutons, by cubing super firm tofu and soaking it in a marinade of tamari sauce and garlic then rolling each piece in corn starch before baking . I put it in the oven at 425 degrees, for about 20 minutes, turning once about half way. These made a wonderful addition to the soup. Sprinkle a little cilantro over the top and enjoy!
Made it with beef stock and a touch of ginger. Delicious!
Amazing!! I used an immersion blender.
Quick, easy and delicious. Next time I’m going to add a bit of curry to it.
I started out following the recipe – sauteing the onions and stirring in the curry. I loved the smell, but it smelled a LOT ! It took a day with open windows to get the curry smell out of the kitchen :-). I wanted coconut milk in my soup so after following the initial steps, moved to a different recipe. I know this is not a typical review since I did not finish out the recipe as written, but wanted to warn those making this that you (and your family) better like curry!
I thought it tasted quite bland. The next time I make it I’m going to add some Cumin, Cinnamon, and Ginger. I got these spices from another recipe for Carrot Curry Soup. It was a easy recipe to make and converted well to making with a magic bullet.
Very good, however I did add a red pepper and some ginger. I think it would be just good, if I didn’t add those extras.
excellent and easy to make – used my Instant Pot!
Very good. My husband did not care for it, but he is not a fan of curry. I say for what it says…..great. I served it with brown rice. Nice.
3.4.18 I made this soup as written except I used 75% veggie broth and 25% water. I then tasted it, found the flavor weak, and in need of some spices. I typically don’t change a recipe too much the first time through, but I knew that the soup as written would not be well received in this house, so I had to modify the recipe. I’m a curry lover, so I added more of that plus some cinnamon, cumin, cardamon, salt, and some coconut. I think this soup is an excellent choice for a small-size appetizer. I know that I changed the flavor of this soup, and that some of you now are rolling your eyes. But with these changes, it’s a keeper, and I will make again. Without them, I would not.
Delicious, and healthy!!
Added fresh garlic (2 cloves) and fresh ginger (1 Tbsp) with the onions, and garam masala (1/2 Tbsp) and cumin (pinch) with the curry. It turned out amazingly delicious, and quite spicy.