Carrot Soup with Curry and Dill
Recipe tester Leanne Guido said, “This is a winner! I will make this soup again and again.” Greg Kershner said, “Tasty. Quick. Easy. Healthy. I would not change a thing.” You could also serve the soup as a first course, in which case it would make about 8 servings.
- 2 Tbsp. butter
- 1 yellow onion diced
- 1 lb carrot chopped
- 1/2 lb. Yukon Gold or russet potato peeled and chopped
- 1 tsp. curry powder
- 32 oz. reduced-sodium vegetable or chicken broth (or use any variety)
- 1 Tbsp. fresh dill minced
- Heat a large stockpot or Dutch oven over medium to medium-high heat, and melt the butter.
- When the butter is bubbling, add the onions, carrots and potatoes (you can add them as you chop) and curry powder, and sauté them for about 10 minutes until the onions are tender and the carrots are lightly browned in spots.
- Add the broth, bring it to a boil, cover and simmer it for 25 minutes or until the carrots and onions are very tender, stirring occasionally.
- Puree the soup until smooth with an immersion blender or in a standing blender. Return it to the pot, if necessary, stir in the dill, season it with salt and pepper to taste and serve it immediately or refrigerate it for up to 3 days.
Slow Cooker Directions:
- Butter is optional. Combine all ingredients in slow cooker, then cook on low for 8-10 hours or on high for 4-5 hours. Soup can be pureed with an immersion blender or standing blender up to half an hour before serving, and returned to the slow cooker to keep warm if desired. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)
Do Ahead or Delegate: Dice the onion, chop the carrots, peel and chop the potatoes and store them covered with water to prevent browning, mince the dill, or fully prepare and refrigerate the soup. Scramble Flavor Booster: Double the curry powder and/or add 1 tsp. minced garlic to the onion mixture. Tip: If you buy carrots with the leafy greens on the end, the greens can be used in recipes too. You can use them to flavor soups, make vegetable broth, or even in salads. Nutritional Information Per Serving (% based upon daily values): Calories 122, Total Fat: 4g, 6.5%; Saturated Fat: 3g, 12.5%; Cholesterol: 10mg, 3.5%; Sodium: 149mg, 6%; Total Carbohydrate: 20g, 6.5%; Dietary Fiber: 4g, 15.5%; Sugar: 7g; Protein: 2g Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
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