Curried Carrot Soup
Created by dienia b on March 9, 2025
- Servings: 4
- Prep Time: 9m
- Cook Time: 45m
- Recipe #44282
Ingredients
- 1 tablespoon oil
- 1 cup onion, diced
- 1 clove garlic, minced
- 1 tablespoon curry powder
- 1/4 teaspoon cumin, to taste
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon turmeric
- 1/8 teaspoon cayenne pepper
- 1 teaspoon celery salt
- 1/2 teaspoon lemon pepper
- 1 bay leaf
- 1 teaspoon ginger, fresh, grated
- 1 pound carrots
- 4 cups water
- 4 ounces sour cream (1/2 cup)
- 1 tablespoon lemon juice
- Pecans
- 1 tablespoon butter
- 1/8 teaspoon salt
- 1/4 cup pecans, chopped
How to Make
-
Step 1: Mix spices on a plate.
-
Step 2: Add butter to sauce pan and roast pecans, salt to taste.
-
Step 3: Remove pecans.
-
Step 4: Heat oil and onions in the saucepan and turn heat to medium, saute until onions are translucent, about 5 minutes.
-
Step 5: Add garlic, spices and ginger to pot and saute for 2-3 minutes or until garlic and spices are fragrant, be sure to stir frequently as to not burn the garlic.
-
Step 6: Add carrots and saute for an additional 5 minutes.
-
Step 7: Add water and bay leaf, bring pot to boil, cover with lid, and reduce to simmer.
-
Step 8: Simmer for 30 minutes.
-
Step 9: Use stick blender until smooth.
-
Step 10: Stir in sour cream and lemon juice.
-
Step 11: Serve warm and top with roasted & salted pecans for added crunch and earthiness.
Nutritional Facts
- Serving Size: 1 (448.8 g)
- Calories 228.2
- Total Fat - 15.9 g
- Saturated Fat - 5.3 g
- Cholesterol - 17.7 mg
- Sodium - 795.2 mg
- Total Carbohydrate - 19.7 g
- Dietary Fiber - 5.4 g
- Sugars - 7.7 g
- Protein - 4.6 g
- Calcium - 115 mg
- Iron - 1.5 mg
- Vitamin C - 12.8 mg
- Thiamin - 0.2 mg