Curried Carrot Soup with Cilantro

Curried Carrot Soup with Cilantro
Photo by Scott Phillips


  • 2 Tbs. vegetable oil
  • Freshly ground black pepper
  • 1-½ lb. carrots, cut into 1-inch chunks (about 4 cups)
  • 1-½ cups carrot juice; more as needed
  • 3 cups lower-salt chicken broth
  • Chopped peanuts, for garnish (optional)
  • 1 tsp. curry powder
  • + 4 more ingredients
    • 3 large cloves garlic, thinly sliced
    • 1 large yellow onion, cut into 1-inch chunks
    • ¼ cup packed fresh cilantro leaves
    • Kosher salt

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 towards the end, until the vegetables are golden brown, 6 to 8 minutes. Add the garlic and curry and cook, stirrin...

View full recipe at Fine Cooking


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