Creamy Carrot Soup
Submitted by venki
Creamy curried carrot soup with apple, brown sugar, cinnamon, and a yogurt swirl. Vegetarian, low-fat, and served chilled for a sweet-savory starter.
YIELD
6 servingsPREP
10 minCOOK
20 minREADY
60 minA chilled curried carrot soup that lands somewhere between a starter and a vichyssoise alternative. Steamed carrots and Golden Delicious apple purée with bouillon broth into a velvety base, then warm spices, curry, cinnamon, and a touch of brown sugar, lift it from sweet to savory.
The apple is the secret. It melts into the purée invisibly, providing natural sweetness that lets you skip most of the sugar a typical carrot soup needs to balance the vegetable’s starchiness. It also adds body without cream or butter.
Steaming rather than boiling keeps the carrots’ deep orange color vibrant. Boiled carrots leak their pigment into the cooking water and end up paler.
Pro Tips
- Use a sweet eating apple like Golden Delicious or Fuji, sour apples (Granny Smith) need extra sugar to balance
- Bloom the curry powder briefly in a dry pan before adding to the soup, raw curry powder tastes harsh and dusty
- Chill thoroughly before serving, an hour minimum, the flavors merge as the soup cools
- Adjust salt after chilling, cold blunts seasoning and what tasted balanced warm may need a pinch more
Variations
- Serve warm in colder months with the same flavor profile, no chilling required
- Swap curry for a teaspoon of grated fresh ginger for a brighter, less complex flavor
- Stir in coconut milk in place of yogurt for a vegan finish
Ingredients
Directions
In large saucepan, bring water and bouillon to boil. Set aside.
In separate saucepan, steam apple and carrot for 15 minutes or until very tender. Remove from heat.
Purée in batches, carrot and apple with broth. Pour into large bowl. Stir in sugar, cinnamon and curry powder.
Chill in refrigerator for at least an hour or until ready to serve.
Pour into bowls and serve with dollop of yogurt. Garnish with chives.
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