Curry Carrot Soup

Servings: 6



  • 2 TBSP Butter
  • 1 1⁄2 lbs Carrots (about 6-7 Medium), medium-diced
  • 1 Onion, small-diced
  • 1⁄2 tsp Kosher Salt
  • *5 Cups Chicken or Vegetable Stock
  • 1 TBSP Suburban Curry Blend
  • **1⁄2 Cup Sour Cream
  • Fresh Chives, diced into equal lengths.
Curry Carrot Soup

Notes* Reserve a 6th cup of stock to add a little to the blender as you puree soup, if needed. I made a web-like pattern since I created this recipe Halloween week, but you can do a pinwheel or just place a small dollop


Step 1:

In a soup pot, melt butter over medium heat.

Step 2:

Sauté onions, carrots and Kosher Salt for about 10 minutes.

Step 3:

Add Stock and Suburban Curry Seasoning and bring to a boil.

Step 4:

Cover and simmer for 15-20 minutes or until carrots are tender.

Step 5:

Remove from heat and puree in blender until smooth and creamy. Add extra stock if too thick.

Step 6:

Wipe down the soup pot if necessary and add creamed soup to pot. Keep warm and stir throughout. Adjust seasonings if you like a little more curry flavor or a little more salt.

Step 7:

To serve, place sour cream in plastic baggie and cut a tiny slit. Working from the center, swirl sour cream into a dollop or a pinwheel design.


*Recipe inspired by Rachel Ray’s Curried Carrot Soup.