Go Back
Print Recipe

Curried Carrot Soup

Prep Time20 minutes
Cook Time1 hour
Servings: 4

Ingredients

For Curried Carrot Soup

  • 4 medium carrots peeled and sliced in ½" thick rounds. If carrot rounds are large, then cut in half.
  • 1½ medium sweet onions, diced.
  • 4 roma tomatoes, diced. You can also use 2 large ripe tomatoes, or 5-6 campari tomatoes.
  • 3 tbsp olive oil
  • 2 tbsp all purpose flour
  • 2 tsp grated ginger
  • 3-4 sprigs fresh thyme
  • 4 cups water
  • 3 bay leaves
  • ⅔ cups heavy cream, room temperature
  • 2 tsp cane sugar
  • 1¼ tsp curry powder
  • salt to taste
  • oven dried carrot tops for garnish (optional)

For Oven Dried Carrot Greens

  • 4 cups carrot greens thoroughly washed and plucked from stems.

Instructions

Oven Dried Carrot Greens

  • Preheat oven to 350° and line baking sheet with parchment paper.
  • Spread carrot greens on baking sheet and bake for 15 minutes. Toss occasionally and check if greens are crisp. When done, let it cool and store in air tight jar.

Curried Carrot Soup

  • Heat medium soup pot over medium heat and add olive oil. When olive oil starts to sizzle, add onions, carrots and sauté for 3-4 minutes.
  • Stir in grated ginger, all-purpose flour and mix well. Toss in tomatoes and combine with onion-carrot mixture.
  • Turn heat to low, add water, thyme and bay leaves to the pot. Place cover and simmer for 30-40 minutes or until carrots are very tender. Stir the pot occasionally.
  • Turn off heat, take out bay leaves, thyme sprigs and transfer soup to a blender and blend ingredients until smooth (or use hand blender). Transfer blended soup back to the pot and stir in heavy cream, sugar, curry powder, salt and mix well.
  • Serve with dried carrot tops on top.