Total Time
Prep 20 mins
Cook 25 mins

Ingredients Nutrition


  1. In 5-quart Dutch oven or soup pot, melt butter.
  2. Add onions, pepper and celery and sauté until vegetables start to brown.
  3. Stir flour and curry powder to taste into onion mixture until smooth.
  4. Gradually add milk, half-and-half, 1/2 teaspoon salt and the pepper.
  5. Bring to a boil, stirring constantly until thickened; cook 5 minutes.
  6. Stir in carrots.
  7. Return to a boil; cook 5 minutes.
  8. Taste and add more salt, if necessary.
  9. Top with cilantro, if desired, and serve.

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