ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Curried Carrot Soup

Photo: Antonis Achilleos; Styling: Gerri Williams
Prep time 20 mins
Cook time 45 mins
Total time 1 hr, 5 mins
Yield Serves 6
Seasoned with the distinctive flavors of curry and cumin, serve Savory Carrot Soup as a starter course or pair with French bread or your favorite sandwich as an entree.


  • 3 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1 large onion, chopped
  • 1 tablespoon plus 1 tsp. curry powder
  • 2 teaspoons ground cumin
  • 2 pounds carrots, chopped
  • 1/2 cup dry white wine
  • 6 cups low-sodium vegetable or chicken broth
  • 1 teaspoon salt
  • 2 tablespoons chopped fresh cilantro, optional

Nutrition Information

  • calories 165
  • fat 6 g
  • satfat 4 g
  • protein 2 g
  • carbohydrate 22 g
  • fiber 6 g
  • cholesterol 15 mg
  • sodium 634 mg

How to Make It

  1. Melt butter in a large pan over medium-high heat. Add garlic; sauté until golden, about 30 seconds. Reduce heat to medium, add onion; sauté for 5 minutes. Add curry and cumin; sauté 3 minutes. Add carrots; sauté 5 minutes.

  2. Stir in wine; cook until reduced by half. Add broth and salt and bring to a boil. Reduce heat to medium-low, cover and simmer until carrots are tender, about 30 minutes. Remove from heat and let cool.

  3. Working in batches, puree soup in a blender. Return to pot. Rewarm over medium heat. If soup is too thick, add broth to thin. Divide among 6 bowls and sprinkle with cilantro, if desired.