Curried Cream of Carrot Soup With Ginger & Thyme

Total Time
40mins
Prep 15 mins
Cook 25 mins

Simple & Delicious

Ingredients Nutrition

Directions

  1. In a large soup pot melt butter and sauté onions, ginger,& garlic until translucent.
  2. Mix in curry, cinnamon, bay& fresh thyme.
  3. Add carrots, stock, salt& pepper and bring to a boil.
  4. Reduce flame and allow to simmer until carrots are tender (about 15 minutes).
  5. Remove from heat.
  6. Remove bay leaves.
  7. Puree soup.
  8. Whisk in half& half cream.
  9. Garnish soup with fresh cut chives.

Reviews

(4)
Most Helpful

This is excellent! I made it exactly as written, and it was very, very good. As I was eating my first bowl, I began thinking about the cinnamon and ginger combination. "I wonder what it would be like if I added a tablespoon of honey to the pot?" WOW! I loved it even more! Then I wondered how a dollop of plain yogurt might taste as a garnish. Another winning idea! No doubt about it - this recipe is a keeper!

buckeye1953 September 01, 2009

I didn't even add salt and for some reason this turned out really salty! i solved the problem by peeling and dicing a pear and then blending that it. Overall, I liked this soup quite a bit, and a bunch of vitamins is always a nice bonus!

SugarJen December 19, 2008

This was really, really good. The combo of the curry and cinnamon is perfect and I have this issue about not being able to eat carrot soup w/out ginger in it...so again this was perfect. The house smelled divine while it bubbled away and like Kate, I left my carrots on to simmer longer than 15..more like 25. Served with a dollop of light sour cream on top with salad and biscuits. PERFECT fall dinner!

Liza at Food.com October 02, 2008

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a