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Creamy Curried Carrot Soup

This pretty pureed soup is perfect for a luncheon. It has wonderful flavor sparked by curry, herbs and, of course, the colorful carrots.—Betsy Hedeman, Timonium, Maryland
  • Total Time
    Prep: 15 min. Cook: 30 min.
  • Makes
    4 servings


  • 1 large onion, chopped
  • 2 teaspoons sesame oil
  • 5 cups vegetable broth
  • 4 medium carrots, grated (about 1-3/4 cups)
  • 1-1/2 teaspoons curry powder
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 3 ounces cream cheese, cubed
  • 5 tablespoons minced fresh parsley
  • 1/4 teaspoon salt
  • Dash cayenne pepper, optional


  • In a large saucepan, saute onion in oil. Stir in the broth, carrots, curry, thyme and bay leaf. Bring to a boil. Reduce heat; simmer, uncovered, for 25-30 minutes or until carrots are tender.
  • Discard bay leaf. Cool slightly. Transfer half of the soup to a blender; add half of the cream cheese.
  • Cover and process until smooth; repeat with remaining soup and cream cheese. Return all to the pan. Heat through. Stir in the parsley, salt and cayenne if desired.
Nutrition Facts
1-1/4 cups: 158 calories, 10g fat (5g saturated fat), 23mg cholesterol, 1432mg sodium, 15g carbohydrate (7g sugars, 3g fiber), 3g protein.

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  • keverwann
    Jun 2, 2008

    I'd add a potato into the vegetable mix so it thickens up a bit. Careful not to overfill your blender. My husband burned his arm when the soup spat out of the blender while he was making this soup.

  • jamesandannie
    May 28, 2008

    No comment left