Curried Carrot Soup

Preparation info
  • Makes 8 cups 2 l ) ;


    first-course servings
    • Difficulty


Appears in
Soup: A Way of Life

By Barbara Kafka

Published 1998

  • About

While the two previous carrot soups are smoothed together by dairy products, this one is thickened only by puréed vegetables.


  • 3 tablespoons vegetable oil
  • 2 teaspoons curry powder
  • 8 medium


In a medium saucepan, cook the oil and curry powder over medium heat, stirring, for 2 minutes. Stir in the carrots, celery, and onion and toss to coat in oil. Cook, stirring frequently, for 10 minutes.

Stir in the stock. Bring to a boil. Lower the heat and simmer for 10 minutes, or until all the vegetables are very tender. Allow to sit for a minute, and remove the grease from the top.</