Curried Carrot Soup

Photo: Antonis Achilleos; Styling: Gerri Williams

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.

Yield: Serves 6
Cost per Serving: $2.16
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Recipe Time

Cook Time:
Prep Time:
Total: 1 Hour, 5 Minutes

Nutritional Information

Amount per serving
  • Calories: 165
  • Fat: 6g
  • Saturated fat: 4g
  • Protein: 2g
  • Carbohydrate: 22g
  • Fiber: 6g
  • Cholesterol: 15mg
  • Sodium: 634mg


  • 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


  1. 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. 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. 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.
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