Baby Carrot Soup With Cilantro and Curry

Total Time
45mins
Prep 20 mins
Cook 25 mins

Another fabulous find from our local grocery, Thrifty Foods.

Ingredients Nutrition

  • 2 tablespoons vegetable oil
  • 1 lb baby carrots
  • 12 medium onion, chopped
  • 1 tablespoon curry paste (hot medium or mild)
  • 2 tablespoons flour
  • 4 cups vegetable stock
  • 14 cup chopped fresh cilantro
  • salt and pepper
  • 14 cup low-fat yogurt (optional)

Directions

  1. Heat the oil in a pot over medium heat.
  2. Add carrots and onion, and cook until slightly softened, about 5 minutes.
  3. Mix in curry paste and flour.
  4. While stirring, slowly pour in stock.
  5. Bring to a boil, and then adjust heat so the soup gently simmers.
  6. Cook until carrots are tender, about 20 minutes.
  7. Working in batches, puree mixture in a blender or food processor.
  8. Return soup to pot and bring back to a simmer.
  9. Stir in the cilantro; season with salt and pepper.
  10. Pour soup into bowls.
  11. If desired, set a spoonful of yogurt in the centre of each bowl.
Most Helpful

5 5

Delicious soup and so easy to make. I made as directed and mixed the yogurt in for a nice creamy texture and taste.

5 5

Very simple soup to make that cooks up quickly. I didn't have curry paste so I used 1 Tbsp of curry powder. Also used chicken broth in place of vegetable stock. I found the yogurt to round out the flavor nicely.

5 5

I think this soup is very good. I did use small, rather than baby carrots - toddlers, perhaps? And also used homemade chicken stock. I had only Indian style curry powder, which included some flour, so I used about 1 1/2 tablespoons of that, with no other flour. (I think I could have used slightly less, but am quite happy with the soup, so maybe not.) I love cilantro anyway, but also think it is an important ingredient in this soup - the flavor went from just okay to really wonderful after it was added. Thank you very much for sharing this recipe.