Curried Carrot Soup


carrotsoupI have fond memories of returning home after school on cold autumn evenings and enjoying this soup.  My mom made it regularly as a starter, but Cari and I tend to have a big bowl of it as our meal.  Sometimes we’ll put a small amount of rice in the bottom of the bowl to give it a bit more substance.





Curried Carrot Soup

  • ¼ cup butter
  • 1 medium onion chopped
  • 1 tsp curry powder
  • 8 large carrots, peeled and sliced
  • 4 bouillon cubes
  • 6 cups water
  • Dash nutmeg
  • 3 Tbsp sherry
  • Salt and pepper to taste
  • Chives for garnish

1. Melt butter in large saucepan
2. Saute the onion and curry powder until soft
3. Add remaining ingredients and bring to boil
4. Simmer until carrots are tender about 20 minutes
5. Puree the soup in a blender, processor or food mill
6. Return to saucepan and heat through

One Response to “Curried Carrot Soup”

  1. Revisiting Recipes « Life at No. 71 Says:

    […] like to have soup once a week -especially in the winter- and lately we’ve cycled between the Curried Carrot Soup, Creamy Potato Leek Soup (which we just made last night, and the Artichoke Soup […]

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