Creamy Curried Carrot Soup

  Warm curry spice and carrots are a perfect match in this quick & easy curried carrot soup recipe.

As the weather turns chilly, I love to pull out my soup recipes.

This is one of our favorites. Creamy carrot soup is quick to get simmering on the stove – and can be adjusted to be as spicy as you prefer.

We had it for lunch today served with grilled ham & cheese sandwiches. Yum!

Creamy Curried Carrot Soup - a perfect dinner idea or appetizer soup recipe.

How to Make Creamy Carrot Soup

Ingredients needed:

  • 1 1/2 Tablespoons butter
  • 1 large onion, diced
  • 4 cups carrots, peeled and cut into chunks
  • 1 pepper, diced (optional)
  • 1 Tablespoon curry powder (or less if you don’t want it as spicy)
  • 1 tsp. chili powder (or Cajun spice)
  • 3 packages OXO chicken bullion powder
  • 2 1/2 cups hot water
  • 1/4 cup milk or heavy cream
  • 1 Tablespoon chopped parsley (for garnish)

Video instructions for Creamy  Curried Carrot Soup:

Steps to Making Carrot Soup with Curry:

Step 1: Melt butter in a large pot and sauté the onions and pepper until the onions are translucent.

Step 2: Add spices and salt and pepper and sauté another minute.

Step 3: Mix the bullion powder with hot water and add to the pot, along with the carrots.

Step 4: Bring the liquid to a boil. Reduce heat and simmer until the carrots are tender – about 35-45 minutes.

Step 5: Once the carrots are tender, blend soup until it is smooth.

How to blend creamy soups:

There are a few different ways to blend the soup:

  • If you have an immersion blender, you can use it directly in the pot. Be sure to carefully proceed so hot soup doesn’t splash up and burn you.
  • The soup can be blended with a traditional blender or food processer this way: Strain the vegetables from the liquid and place in a blender or food processer. Puree until smooth and add back into the liquid.
Creamy Curry Cajun Carrot Soup in a white bowl
Garnish creamy carrot soup with toppings like parsley, bacon bits, and pepper.

Step 6: Once the soup has been blended until smooth, stir in the heavy cream or milk and bring to a simmer.

Ladle into bowls and garnish with parsley and fresh ground pepper.

How to adjust how spicy the soup is:

If you don’t want the soup to be overly spicy, cut back on the curry and chili (or cajun) spices. You can always add more at the end if you want it spicier. Or, if you get it too hot, add a little honey to cool it down.

How to freeze Carrot Soup:

This soup freezes really well if you want to make it and use it later. Just freeze it before you add the milk or cream for best results.

What to serve with Carrot Soup:

Carrot soup can be served with toasted baguettes or grilled ham & cheese sandwiches. Or it’s good served just with saltine crackers!

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Creamy Curry Carrot Soup

Creamy Curry Carrot Soup

Yield: 4
Prep Time: 5 minutes
Cook Time: 45 minutes
Additional Time: 5 minutes
Total Time: 55 minutes

This quick & easy creamy carrot soup recipe is slightly spicy with curry. It's a delicious soup for a cool day!

Ingredients

  • 1 1/2 Tablespoons butter
  • 1 large onion, diced
  • 4 cups carrots, peeled and cut into chunks
  • 1 pepper, diced (optional)
  • 1 Tablespoon curry powder, or less if you don’t want it as spicy
  • 1 tsp. chili powder, or Cajun spice
  • 3 packages OXO chicken bullion powder
  • 2 1/2 cups hot water
  • 1/4 cup milk or heavy cream
  • 1 Tablespoon chopped parsley, for garnish

Instructions

Step 1: Melt butter in a large pot and sauté the onions and pepper until the onions are translucent.Step 2: Add spices and salt and pepper and sauté another minute.Step 3: Mix the bullion powder with hot water and add to the pot, along with the carrots.Step 4: Bring the liquid to a boil. Reduce heat and simmer until the carrots are tender – about 35-45 minutes.Step 5: Once the carrots are tender, blend soup until it is smooth.There are a few different ways to blend the soup:

  1. If you have an immersion blender, you can use it directly in the pot. Be sure to carefully proceed so hot soup doesn’t splash up and burn you.
  2. The soup can be blended with a traditional blender or food processer this way: Strain the vegetables from the liquid and place in a blender or food processer. Puree until smooth and add back into the liquid.
  3. Step 6: Once the soup has been blended until smooth, stir in the heavy cream or milk and bring to a simmer.Ladle into bowls and garnish with parsley and fresh ground pepper.
Nutrition Information:
Yield: 4 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g

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