Curried Carrot Soup with Parsley


carrot soup


Gary and I attended a wonderful Friends-giving yesterday evening hosted by our friends Byron and Whitney. We had turkey and oyster stuffing and pumpkin cake and venison tenderloin; it was a fabulous feast. I look forward to sharing more thanks with friends later this week as well.

I wish I could say I used our carrots to make this soup, but alas, they’re store bought. I planted seeds back in early October, but we got a hot spell that cooked my little seedlings. Then I replanted, and forgot to water them immediately after putting them in the ground–bah!! Take three of planting seems to (finally) be working, however, we’re a bit delayed. Everyone else’s gardens are bursting and beautiful. Mine, however, leaves something to be desired. Here’s to hoping we get a crop before the December cold temps set in.

Despite my pathetic carrot crop, my parsley is still growing strong.


2 T butter
1 onion, chopped
2 T curry powder
3 1/2 c chicken or vegetable broth
2 lbs carrots, peeled and cut into chunks
2 T fresh lemon juice
2 T chopped parsley for garnish


Heat the butter in a Dutch oven or large saucepan over medium heat. Add the onion, curry powder, and salt and pepper. Cook until the onion is translucent, or about 5-10 minutes. Next, add the broth, carrots, and 2 cups of water. Bring to a boil. Once boiling, reduce to a simmer, and simmer for about 20 minutes, or until the carrots are tender. Next, blend the soup. (Be careful when blending; don’t fill the blender more than half full because the soup is extremely hot and can splatter if the blender is too full.) Stir in the lemon juice. Garnish with parsley, or cilantro, a dollop of yogurt.



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