Curried Carrot Soup

  • Servings : 6
  • Prep Time : 5m
  • Cook Time : 20m
  • Ready In : 25m

Timing note: Start the soup, then the steak dipping sauce. Prepare the garlic for the shrimp. Cook the steak bites and shrimp at the same time, five minutes before you eat.


  • 1 tablespoon extra virgin olive oil, 1 turn of the pan
  • 2 tablespoons butter
  • 1 medium onion, chopped
  • 1 1/2 pounds packaged baby carrots, from produce section
  • 6 cups chicken stock, available on soup aisle
  • 1 tablespoon mild curry paste or 1 1/2 tablespoons curry powder
  • 1/4 to 1/2 teaspoon ground cayenne pepper
  • Coarse salt
  • 1 cup sour cream
  • Plastic condiment bottle or medium plastic food storage bag
  • 6 blades fresh chives, cut into 1-inch pieces


Step 1

Preheat medium pot over medium high heat. Add olive oil, butter, onions and carrots and saute 5 minutes.

Step 2

Add 4 cups chicken stock, curry and cayenne, and about 1 teaspoon salt to the pot.

Step 3

Bring to a boil, cover and cook until carrots are very tender, about 15 minutes.

Step 4

Place pot on a trivet next to food processor.

Step 5

Process soup in 2 or 3 small batches until soup is smooth and carrots are fully pureed.

Step 6

Transfer processed soup into a large bowl as you work to make room for more soup in the food processor.

Step 7

Return completed soup to the soup pot and place back over low heat. If the soup is too thick, add remaining stock, up to 2 cups, to achieve desired consistency. Adjust seasonings.

Step 8

Place sour cream in a plastic condiment squeeze bottle or into a medium food storage bag. Cut a very small hole in the corner of the bag with scissors.

Step 9

Ladle soup into bowls and squirt a swirl of sour cream around the bowl from the center out to the rim.

Step 10

Drag a toothpick from the center of the bowls out to the edges, forming a spider web design on soup.

Step 11

Pile a few pieces of cut chives at the center of each bowl to resemble green spiders in their webs! Cool!

Recipe from Food Network®

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