Curried Carrot Soup

Pureeing the carrot and broth mixture gives the soup a thick, silky texture. Dress up this simple soup with a sprinkle of chopped fresh cilantro and a dollop of reduced-fat sour cream, if you like.


6 servings (serving size: 1 cup)

Recipe from

Oxmoor House

Recipe Time

Prep: 13 Minutes
Cook: 50 Minutes

Nutritional Information

Calories 100
Fat 2.0 g
Satfat 1.2 g
Protein 4.2 g
Carbohydrate 17.3 g
Cholesterol 5 mg
Iron 0.2 mg
Sodium 606 mg
Caloriesfromfat 17 %
Fiber 4.2 g
Calcium 44 mg


1 tablespoon butter
1 medium onion, chopped
1 (2-pound) package carrots, peeled and coarsely chopped
1 (32-ounce) carton fat-free, less-sodium chicken broth
1/2 cup water
1 1/2 teaspoons curry powder
1/4 teaspoon salt
1/8 teaspoon white pepper


Melt butter in a large saucepan over medium heat; add onion, and cook 3 minutes or until tender, stirring occasionally. Add carrot and broth. Bring to a boil; reduce heat, and simmer, uncovered, 45 minutes or until very tender.

Place half of carrot mixture in a food processor or blender; process until smooth. Pour pureed mixture into a large bowl; repeat procedure with remaining carrot mixture.

Return pureed mixture to saucepan; add water and remaining 3 ingredients. Bring to a simmer over medium heat, and cook 2 to 3 minutes or until mixture is thoroughly heated.