The best curried carrot soup recipe has a sweet secret ingredient!
I love a good carrot soup, and I have been experimenting to come up with the best curried carrot soup recipe with a perfect balance of sweet and savory. I’ve often made a basic carrot and ginger, nothing wrong with that combination, especially since ginger is so good for you, but the combination does get a bit old…
Experimenting to come up with the best curried carrot soup recipe
Today however, I wanted to make a soup with whatever I had around the house (it was awfully cold outside), and two bartlett pears starting to brown a bit on my counter caught my attention. Why not add them to my soup? And the result was fantastic, probably the best curried carrot soup I’ve ever made! The pears add a sweetness to the soup that balances the curry taste very well. I hope you enjoy it!
The best curried carrot soup recipe
Makes 6 portions
- 1 Tbsp canola oil
- 1 medium yellow onion, diced
- 2 tsp of curry powder
- 7-8 medium to large carrots, peeled and cut into 1-inch chunks
- 1 L of water
- 1 vegetable bouillon cube (optional)
- 2 bartlett pears, quartered and cut into 1-inch chunks
- salt & pepper
- In a large pot, heat the oil over medium to high heat.
- Add the onion to the pot and cook until translucent, stirring frequently for about 3-4 minutes.
- Add the curry and stirr for 30 seconds.
- Add the carrots to the mix, stirring them with the curried onion for a few minutes.
- Gently pour the water in the pot. It should cover the carrots. I also added a vegetable bouillon cube for a little extra flavor, but this is optional. If your carrots were very big, you might need a bit more water.
- Bring to a boil and reduce the heat to medium-low.
- Cook the carrots until tender, for approximately 15 minutes.
- Add the pears and continue cooking a another 5 minutes.
- Remove the pot from the heat, transfer the content into a blender in small batches to blend until smooth. Make sure you allow a space for the steam to escape while blending!
- Transfer the blended soup back to the pot and season as needed (if you added a bouillon cube, you might not need additional salt).
And for a real kick of color, this is what you should use to serve this soup. Everyone will forget how cold, rainy or dark it is outside when enjoying a bowl of curried carrot soup served using these babies, LOL!