Curried Carrot Soup With Cilantro

Curried Carrot Soup with Cilantro is a flavorful and vibrant soup that combines the sweetness of carrots with the warmth of curry spices.

In the first step, the carrots and onions are sautéed until they develop a beautiful golden color. This caramelization adds depth and richness to the soup, enhancing the natural sweetness of the carrots. The aromatic garlic and fragrant curry powder are then added, infusing the vegetables with a delightful spiciness.

Next, the broth is poured into the pan, along with a touch of salt, and everything simmers together until the vegetables become tender and infused with the flavors of the curry. To further enhance the carrot’s natural sweetness and provide a smooth texture, carrot juice is added to the soup.

Once the vegetables are fully cooked and tender, the soup is transferred to a blender to be puréed until smooth. This step ensures a velvety consistency and allows all the flavors to meld together. The vibrant orange color of the soup is a feast for the eyes.

After blending, the soup is returned to the pan to be gently reheated. At this point, it’s important to taste and adjust the seasoning with salt and pepper according to personal preference. If a thinner consistency is desired, additional carrot juice can be added.

To finish off the dish, a generous sprinkle of fresh cilantro leaves adds a burst of freshness and brightens up the flavors. The cilantro’s herbal notes complement the spiciness of the curry and add a vibrant touch to the soup.

Whether enjoyed as a light lunch, a starter, or a comforting dinner, this Curried Carrot Soup with Cilantro is a delightful blend of flavors and textures. Its warming spices and refreshing cilantro make it a perfect choice for cooler days or when you’re craving a comforting yet vibrant soup option.

SERVES: 4

INGREDIENTS:

• 2 Tbs. vegetable oil
• 1 1/2 lb. carrots, cut into 1-inch chunks (about 4 cups)
• 1 large yellow onion, cut into 1-inch chunks
• 3 large cloves garlic, thinly sliced
• 1 tsp. curry powder
• 3 cups lower-salt chicken broth
• Kosher salt
• 1 1/2 cups carrot juice; more as needed
• 1/4 cup packed fresh cilantro leaves
• Freshly ground black pepper
• Chopped peanuts, for garnish (optional)

INSTRUCTIONS:

1. Heat the oil in a 10- or 11-inch, straight-sided sauté pan over medium-high heat until hot. Add the carrots and then the onion. Cook, stirring very little at first and more frequently toward the end, until the vegetables are golden brown, 6 to 8 minutes.
2. Add the garlic and curry and cook, stirring, for about 30 seconds. Add the broth and 1/2 tsp. salt and bring to a simmer over medium-high heat. Reduce the heat to low, cover, and simmer until the vegetables are very tender, 10 to 15 minutes. Add the carrot juice and cilantro.
3. Purée the soup in a blender, working in two batches and making sure to vent the blender by removing the pop-up center or lifting one edge of the top (drape a towel over the top to keep the soup from leaking).
4. Return the soup to the pan, heat through, and season to taste with salt and pepper. If necessary, add more carrot juice to thin to your liking. Ladle into bowls and serve, sprinkled with the peanuts, if using.

NUTRITIONAL INFORMATION:

PER SERVING

• 140 CALORIES | 4G PROTEIN | 21G CARB | 6G TOTAL FAT | 1G SAT FAT |
  2.5G MONO FAT | 2.5G POLY FAT | 0MG CHOL | 230MG SODIUM | 4G FIBER

NOTE:

• This warming soup is perfect in cooler weather and is a good substitution for creamy tomato soup.