Curried Cream of Carrot Soup

Preparation info

  • Makes


    • Difficulty


Appears in

Lighter, Quicker, Better: Cooking for the Way We Eat Today

Lighter, Quicker, Better

By Richard Sax and Marie Simmons

Published 2000

  • About

Despite the title, you won’t find any cream in this recipe. Pureed cooked potato is used to thicken the soup and make it creamy. Try it with other traditionally creamed soups. In summer we serve the soup chilled, seasoned with fresh lime and/or cilantro. In winter, we season it with fresh lemon juice and serve it piping hot, garnished with yogurt and thinly sliced scallion tops.


  • 1 pound carrots, cut into ½-inch lengths
  • 2 medium potatoes, peeled and cut into ½-inch dice (about 8 ounces)
  • 1 medium onion, chopped
  • 3 cups Chicken Broth or reduced-sodium canned broth, fat skimmed
  • 1 tablespoon curry powder
  • 2 teaspoons grated fresh ginger
  • 1 teaspoon ground coriander
  • Salt
  • 1 teaspoon fresh lemon juice
  • 4 teaspoons lowfat or nonfat yogurt
  • 4 paper-thin slices lemon, seeds removed
  • 1 tablespoon very thinly sliced scallion tops


    1. Combine the carrots, potatoes, onion, broth, curry powder, ginger, and coriander in a large saucepan. Bring to a simmer over medium heat. Cover and cook until the carrots and potatoes are very tender, about 20 minutes. Set aside, covered, for about 10 minutes to cool slightly.
    2. With a slotted spoon, transfer all the solids to a food processor. Puree until as smooth as possible. With the machine running, gradually add the hot broth. Return the soup to the saucepan, bring to a simmer, and season with salt to taste. Stir in the lemon juice. Ladle the soup into bowls and garnish each with yogurt, lemon slices, and scallion tops.