I first shared this soup when we first started the blog back in 2015. Since then I’ve made it too many times to count! The sweetness of carrots go perfect with the spice of curry…making for a delightfully rich soup.
Carrot Curry Soup
1 Tbs butter
4 cups chopped carrots
2 onions, diced
3 cloves of garlic, chopped
2 cups low sodium chicken stock
1 Tbs Thai Green Curry Seasoning
1 can evaporated milk
1/4 cup shredded American or Swiss cheese
In a large pot begin to sweat carrots, onions and garlic on low. Cook until onion and garlic become soft. Turn burner up to medium high and add broth and seasoning. Cook an additional 15 minutes. Place carrots and broth in blender and blend until smooth. Once blended, return mixture to pot and add canned milk and cheese. Heat on low until cheese melts and serve immediately.
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2 thoughts on “Carrot Curry Soup: Revisited”
I love carrot soup and adding some Thai curry powder and cheese sounds super good. Will be trying this! Thanks!
This sounds like a celebration of flavors! 🌟