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Quick Curried Carrot Soup

Here’s another speedy soup for a cold winter night.  (Well, when we cover our citrus trees to protect from frost it’s cold for Bay Area Californians, so we’re feeling it).  With just a few more ingredients than Rita’s four ingredient Butternut Squash Soup this soup is hot and ready in 30 minutes or less.
I created the recipe for Kikkoman Pearl® Soymilk, so it’s lactose-free and tastes creamy-rich. Use either the unsweetened, or the original flavor that’s lightly sweetened and complements  the curry spice.  And when we break out of this “cold snap”, it makes a refreshing chilled soup too!

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Curried Carrot Soup

Makes 4-6 servings   Prep time: 10 minutes   Cook time: 20 minutes

                 2            tablespoons olive oil
              3/4           cup chopped onion
     1/2 to 3/4        teaspoon curry powder
                 3            cups peeled, sliced carrots (1/4-inch), about 1 pound
                 1            can (14.5-oz) vegetable broth (1-3/4 cups)
            1-1/2          cups Pearl® Unsweetened or Original Soymilk
                               Salt and pepper to taste
                               Chopped parsley or cilantro

  1. Heat oil in a saucepan over medium heat. Add onion and cook 2 minutes, or until softened.  Add curry powder; stir 30-60 seconds to lightly toast.
  2. Add carrots and vegetable broth. Bring to a boil, cover and cook  10 to 12 minutes, or until carrots are very soft.
  3. Process carrots in covered blender container until smooth. Return to saucepan. (Or use an immersion blender.)
  4. Stir in soymilk. Cook, stirring occasionally, over medium heat until heated through.
  5. Season with salt and pepper. Serve warm or chilled topped with parsley or cilantro.

An original recipe by Rosemary Mark for Kikkoman Soymilk.

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  1. Posted January 7, 2011 at 11:16 am | Permalink

    Yumm. And healthy. I’m going to try butter in place of olive oil. Will let you know.

    • Rosie's Kitchen
      Posted January 7, 2011 at 11:50 am | Permalink

      It will be good with butter too, but vegans will stick with olive oil.

      • Posted January 7, 2011 at 12:47 pm | Permalink

        Ah, yes! Good thinking Rosie.

        • Rosie's Kitchen
          Posted January 7, 2011 at 1:02 pm | Permalink

          Let me know how you like it with butter!

  2. Karen Ratner
    Posted January 9, 2011 at 2:44 pm | Permalink

    Can you substitute milk for the soymilk? If so, do you recommend whole, 2%, 1% or skim? Thank you!

    • Rosie's Kitchen
      Posted January 9, 2011 at 7:15 pm | Permalink

      Any kind of milk can substitute for soymilk, it will just vary a little in richness depending on the type of milk. Thanks for asking!

  3. Lou
    Posted January 10, 2011 at 8:25 pm | Permalink

    I like carrots as much a butternut squash. Will try this soup too. Thanks.

    • Rosie's Kitchen
      Posted January 12, 2011 at 10:06 pm | Permalink

      So now you have two soup choices for two of your favorite veggies!

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