Spiced Carrot Soup

155 Reviews
95% would make this recipe again

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Ingredients

??? carrots, cut into thin rounds ???
??? onions, finely chopped ???
??? garlic, finely chopped ???
??? butter, unsalted ???
??? curry powder ???
??? chicken broth ???
??? water ???
??? cream 15% ???
??? salt [optional] ???
??? ground pepper to taste [optional] ???

Before you start

A mandolin will make slicing the vegetables easier.

A blender or food processor will be very useful to purée the soup.

Method

  1. Prepare the carrots: slice them into thin rounds, finely chop the onion and garlic.
  2. In a pot, sweat the onion and garlic in butter over medium heat for about 3-4 min. Add the carrots and sauté a few minutes. Add the curry and cook 1 min with stirring. Add salt and pepper. Pour in the broth and water. Bring to a boil, lower the heat, cover and simmer until the carrots are tender, about 20 min.
  3. Purée the soup in a blender or processor, then pour it back into the pot. Stir in the cream and just warm the soup a few minutes. Adjust the seasoning and serve.

Observations

The soup keeps up to 7 days in the refrigerator or up to 4 months in the freezer. Cream should not be added before freezing, but later when the soup is reheated.

Nutrition Facts Table

per 1 serving (320 g)

Amount

% Daily Value

Calories

100

Fat

5 g

7 %

Saturated 2.8 g
+ Trans 0.1 g

14 %

Cholesterol

10 mg

Sodium

290 mg

12 %

Carbohydrate

14 g

5 %

Fibre

3 g

13 %

Sugars

5 g

Net Carbs

11 g

Protein

2 g

Vitamin A

113 %

Vitamin C

13 %

Calcium

6 %

Iron

6 %
More info

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Vitamin A
Good source of  :
Potassium, Vitamin K
Source of  :
Calcium, Fibre, Folacin, Iron, Magnesium, Manganese, Niacin, Pantothenic Acid, Phosphorus, Vitamin B1, Vitamin B2, Vitamin B6, Vitamin C, Vitamin E
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables 2
Fats 1
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

155 Reviews (150 with rating only) 95% would make this recipe again
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My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Vegetables | Soups | Diabetes-friendly | Halal

Top Reviews

View All Reviews
march 17, 2014 | I would make this recipe again

I regularly make this recipe, but I put less curry since it might be too spicy for me (3 tea spoons for 8 servings). I also add some flour (around 3-4 table spoons for 8 servings) at the same time of the curry so the consistence is thicker. I do not always add cream or milk, it depends on the thickness and the spicyness (it it is too spicy, add milk or cream).

Useful 2
Anonyme
october 20, 2021 | I would make this recipe again

Made it twice. It is excellent! Here are some tips: after it cooks, let it rest in the fridge for a day. I only put it through the blender the next day: it was delightful, tastier, and nicely thick. It doesn't need the cream, but it is smoother with it. Another tip: once in purée form, pass it through a strainer. Enjoy!

Useful 2
Dyvine
february 18, 2019 | I would make this recipe again

Very good. Added extra carrots, some celery. I also put less curry powder cause 3 tsp seemed excessive since it’s a strong spice already. I also didn’t make it with cream or milk. Taste fine without those extra calories.

Useful 0

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