This deliciously thick and spicy carrot soup makes a great starter course for a dinner party. Or turn it into a hearty winter meal by adding a scoop of cooked rice to each serving.



Ingredients

Notes

This soup has a spicy kick. You can cut back on the cumin, Zanzibar or white pepper by up to half (to taste) for an equally flavorful but little less zippy soup.

Directions

Place carrots in a 4-quart saucepan and cover with water. Bring to a boil and simmer until fork tender, about 30 min. Meanwhile, heat oil in a small saute pan over medium heat. Add onions and cook until translucent, about 4 to 6 min. Drain carrots and place back in saucepan. Add cooked onions and remaining ingredients except for cream to the saucepan with the carrots. Bring to a boil and simmer for 20 min. Remove from heat and use an immersion or stand blender to puree until smooth. Stir in cream to taste and serve.

Serving Suggestions

Serve with dollop of plain yogurt, scoop of rice or piece of naan or pita bread to help balance the soup’s heat.

Yields

4 servings

Thanks To

In memory of Dave Michalski, Savory Spice Shop customer and good friend

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Savory Spice Shop Ingredients
Bouillon Cubes, Vegetable, Organic OUT OF STOCK
Cumin Seeds, Ground, Organic 1 oz bag $2.60
Zanzibar Curry Powder (Salt-Free) 1 oz bag $2.75
Pepper, White, Sarawak: Fine 1 oz bag $3.30
Garlic, Dehydrated: Minced 1 oz bag $1.55
Sea Salt, Grey, Sel Marin de Guerande 2 floz bottle $4.20
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“Long’s Peak is by far the best seasoning/rub we have used! We use it mostly on chicken and everyone loves it. We are also buying some for our neighbors who came over for dinner and loved it too.”
-Jeff W. of Glen Ellyn, IL

Customer Reviews ( Add a Review )

5 stars 2/7/14 oasiskatz
This is very easy to make. Especially if you get the packets they sell in the store with all the seasonings. It's quick and packs a good kick. I really enjoyed it and everyone who tried it enjoyed it as well. Sweet carrots work well with the spicy Madras Curry! Next time I plan to add more protein like lentils or barley.
5 stars 10/10/13 johanna
I've used this recipe in the past and am glad to find it again. Unfailingly, guests have raved about it. I've used an immersion mimer successfully to complete the task. Johanna