It's a Keeper: Curried Carrot Soup

It's inevitable. If my husband gets sick, I will get sick. Since it's cold season, that's exactly what happened. I came down with a nasty cold and was craving something that had enough flavor for me to maybe taste it and something that was also hot and at least quasi-healthy. So, I settled on Curried Carrot Soup. My cold-induced lethargy prevented me from taking more than one picture but I think the fuzziness of the picture is a wonderful metaphore for how I have been feeling lately.

When Rachael Ray made this recipe, it was part of a Halloween Menu, but that didn't stop me from making it in January! Nor did it prevent me from putting the cute little spiderweb on the top. I had to try it out, right? As you can see, there is a reason why I don't do crafty things - I have no talent for it!

Luckily, the soup turned out very well despite it's poorly-formed spider web. Who would have thought that curry and carrots would taste so wonderful together? And who could ever pass up the opportunity to use their immersion blender? Not me. Here's the recipe, with my comments in brackets (and with lots of cutesy notes from Rachael):

Timing note: Start the soup then steak dipping sauce. Prepare garlic for shrimp. Cook steak bites and shrimp at the same time, 5 minutes before you eat.

1 tablespoon extra virgin olive oil, 1 turn of the pan
2 tablespoons butter
1 medium onion, chopped
1 1/2 pounds packaged baby carrots, from produce section
6 cups chicken stock, available on soup aisle
1 tablespoon mild curry paste or 1 1/2 tablespoons curry powder
1/4 to 1/2 teaspoon ground cayenne pepper
Coarse salt
1 cup sour cream
Plastic condiment bottle or medium plastic food storage bag
6 blades fresh chives, cut into 1-inch pieces

Preheat medium pot over medium high heat. Add olive oil, butter, onions and carrots and saute 5 minutes. Add 4 cups chicken stock, curry and cayenne, and about 1 teaspoon salt to the pot. Bring to a boil, cover and cook until carrots are very tender, about 15 minutes.

[I skipped this next step and just used by immersion blender instead. Less stuff to clean and it's just good, clean fun.] Place pot on a trivet next to food processor. Process soup in 2 or 3 small batches until soup is smooth and carrots are fully pureed. Transfer processed soup into a large bowl as you work to make room for more soup in the food processor.

Return completed soup to the soup pot and place back over low heat. If the soup is too thick, add remaining stock, up to 2 cups, to achieve desired consistency. [This is when I look at my husband and say: "What's our desired consistency?"] Adjust seasonings.

Place sour cream in a plastic condiment squeeze bottle or into a medium food storage bag. Cut a very small hole in the corner of the bag with scissors. [I made the hole too small the first time. Luckily, it was easy to fix (by just starting on another bowl of soup).] Ladle soup into bowls and squirt a swirl of sour cream around the bowl from the center out to the rim. Drag a toothpick from the center of the bowls out to the edges, forming a spider web design on soup. Pile a few pieces of cut chives at the center of each bowl to resemble green spiders in their webs! Cool! [Those were Rachael's comments, but I agree.]


  1. Is this recipe in one of her books?I love soup and have been looking for a good carrot soup recipe.

  2. That sounds like perfect food for a cold January night. I wonder if there's anything similar in 365 No Repeats? Otherwise I'll bookmark it for next year...

  3. The closest thing I have seen in 365 No Repeats is the Eggplant, Mushroom and Sweet Potato Indian Spiced Stoup. Looks pretty good too! It's at meal 227, page 201.

    Something for you to look forward to!

  4. I have a cold right now and I'm looking for something warm, this curried soup sounds perfect! I made a cranberry ginger tea I found on and it has enough punch to it to be able to taste. Thanks for the great blog, keep up the good work!


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