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Bright, orange bowl of curried carrot soup topped with scallions on a blue and white checkered cloth.
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Curried Carrot Soup

Course Soup
Keyword Lemon, Onion, Carrots, Vegetable Broth, Vegetarian, Low Sodium Broth, Chicken Broth, Broth, Onions, Curry Powder, Lemon Juice, Carrot, Gluten Free, Curry
Dietary Need Vegetarian, Gluten Free
Cooking Method Stovetop
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Calories 95kcal
Author Recipe from: Maine EFNEP

Equipment

  • Stovetop
  • Medium Saucepan
  • Potato Masher or Blender

Ingredients

  • 2 teaspoons Oil Canola or olive
  • 1 Onion Medium, chopped
  • 4 cups Carrots Peeled and sliced
  • 4 cups Broth Chicken or vegetable
  • ½ teaspoon Lemon Juice
  • 1 teaspoon Curry Powder
  • ¼ teaspoon Salt
  • ⅛ teaspoon Ground Black Pepper

Instructions

  • In a medium saucepan sauté onion in oil until tender.
  • Add carrots, broth, lemon juice, curry powder, salt, and pepper. Stir together.
  • Bring to a boil. Cover and simmer for 20 minutes or until carrots are tender.
  • Remove from heat and mash well with a potato masher or blend in a blender until smooth.
  • Pour blended soup back into a pot or saucepan, reheat until hot. Serve hot.

Video

Nutrition

Calories: 95kcal | Carbohydrates: 16g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 1095mg | Potassium: 647mg | Fiber: 4g | Sugar: 7g | Vitamin A: 21394IU | Vitamin C: 26mg | Calcium: 65mg | Iron: 1mg