Curried Carrot Soup


This soup is from one of Martha Stewart’s cookbooks called Great Food Fast.  It is a fantastic book that divides the recipes up by season.  I love having recipes on hand that I can coordinate with my trips to the farmer’s market or the grocery.

Normally I would not choose to make carrot soup; it honestly doesn’t sound very appetizing to me.  I chose to make it upon seeing the beautiful photo in Martha’s cookbook, AND because I bought a giant bag of carrots at the store without knowing that Stoney had just purchased a gigantic bag of carrots the day prior.  I couldn’t let all that carotene to go to waste.


  • 2 tablespoons butter
  • 1 cup chopped onion
  • 1 teaspoon curry powder
  • Coarse salt and ground pepper
  • 2 cans (14 1/2 ounces each) reduced-sodium chicken broth (about 3 1/2 cups)
  • 2 pounds carrots, peeled and cut into 1-inch chunks
  • 1 to 2 tablespoons fresh lemon juice
  • 2 tablespoons coarsely chopped fresh cilantro, for garnish (optional)


  1. Heat butter in a Dutch oven or large (4- to 5-quart) saucepan over medium heat. Add onion, curry powder, 2 teaspoons salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until onion is soft, about 5 minutes.
  2. Add broth, carrots, and 3 cups water; bring to a boil. Reduce heat; cover, and simmer until carrots are tender, about 20 minutes.
  3. In a blender, puree soup in batches until smooth; transfer to a clean saucepan. Add more water to thin to desired consistency. (*I used my submersion blender and it worked wonderfully!)  Reheat, if necessary. Stir in lemon juice. Serve garnished with cilantro, if desired.  (*We tried the cilantro…as much as I LOVE cilantro, I did not love it in my carrot soup.)
Curried Carrot Soup

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