Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Curried Carrot Soup 3.4 (155) 13 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on May 16, 2017 Rate PRINT Share Close Prep Time: 20 mins Total Time: 40 mins Servings: 4 This sweet and spicy curried soup has a wonderfully rich flavor even though it's made without a drop of cream. Serve it hot or chilled. Ingredients 2 tablespoons butter 1 cup chopped onion 1 teaspoon curry powder Coarse salt and ground pepper 2 cans (14 ½ ounces each) reduced-sodium chicken broth (about 3 ½ cups) 2 pounds carrots, peeled and cut into 1-inch chunks 1 to 2 tablespoons fresh lemon juice 2 tablespoons coarsely chopped fresh cilantro, for garnish (optional) Directions Heat butter in a Dutch oven or large (4- to 5-quart) saucepan over medium heat. Add onion, curry powder, 2 teaspoons salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until onion is soft, about 5 minutes. (At this point, if your carrots don't taste sweet enough, add a teaspoon of sugar). Add broth, carrots, and 3 cups water; bring to a boil. Reduce heat; cover, and simmer until carrots are tender, about 20 minutes. In a blender, puree soup in batches until smooth; transfer to a clean saucepan. Add more water to thin to desired consistency. Reheat, if necessary. Stir in lemon juice. Serve garnished with cilantro, if desired. Cook's Notes Hot liquids will expand when blended, so be careful not to fill the jar of the blender more than halfway. To prevent the liquid from spattering, allow the heat to escape: Remove the cap from hole in lid, and cover lid with a dish towel when blending. Originally appeared: Everyday Food, November 2004 Rate It PRINT