Comida Kraft
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Creamy Carrot with Curry Soup

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What You Need

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Make It

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  • 1. Heat oil over medium-high heat in a large, deep saute pan or Dutch oven, until shimmering.
  • 2. Add carrots, then onion; saute, stirring very little at first, then more frequently, until vegetables start to turn golden brown, about 12 to 14 minutes.
  • 3. Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 15 minutes longer.
  • 4. Add curry powder; continue to saute until fragrant, 30 seconds to 1 minute more.
  • 5. Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until carrots are tender, about 10 to 13 minutes.
  • 6. Using an immersion blender or traditional blender, puree until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, and then add to the soup.)
  • 7. Return to pan (or soup pot) if using traditional blender; add half-and-half to the mixture. Mixture should be soup-like, yet thick enough to float a garnish. Heat through, and ladle into bowls and serve. Garnish with chopped roasted pistachios if desired.


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