Curried Creamy Carrot Soup
Thick and hearty, our Curried Creamy Carrot Soup is sure to warm you right up. A velvety blend of veggies, mild curry flavours and reduced-fat cream cheese, it’s comfort by the spoonful. You’ll want to make some room in your freezer for this low-calorie lunch!
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For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
When you’re looking to warm up on a chilly day, there’s no better remedy than our Curried Creamy Carrot Soup. Thick and velvety with just the right amount of mild curry-inspired spices, it’s wholesome comfort by the spoonful.
To make sure it leaves you feeling fuller for longer, we’ve used carrots, onions and potatoes as our nutritious base. With garlic, curry powder and irresistible silkiness from reduced-fat cream cheese, you’ll definitely want to revisit this one time and time again.
A batch-cook dream, you’ll be pleased to know that you can save extra portions in your fridge or freezer for a cold, rainy day. While it’s satisfyingly flavoursome all on its own, we’d recommend serving with a wholemeal bread roll if you’re feeling extra hungry. There’s no tastier way to wipe your bowl clean!
What diets is this Curried Creamy Carrot Soup suitable for?
This Curried Creamy Carrot Soup recipe is suitable for vegetarian and gluten-free diets.
It can be made dairy-free and vegan as long as you swap out the following ingredients for dairy-free and vegan-friendly versions;
- Reduced-fat cream cheese
Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.
Do you need any special ingredients to make Curried Creamy Carrot Soup?
We’ve only used simple, easy-to-find ingredients for this recipe. You’ll be able to buy everything you need at most supermarkets.
If you’d like to add a garnish, fresh coriander will work really well with the curry-inspired spices. With a food processor or stick blender, it’s quick and easy to blitz your veg into a smooth soup.
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A knife set is always handy for preparing veggies.
Spray a medium saucepan with low-calorie cooking spray and place over a medium heat. Add the onion and cook for 5 minutes, stirring, until translucent.
Add the garlic, curry powder, carrots and potato and stir. Cook for a further 1-2 minutes.
Add the stock and stir in. Bring to the boil, lower the heat, cover and simmer for 30 minutes until the vegetables are soft.
Remove the saucepan from the heat and blend the soup until smooth. Stir in the cream cheese until melted and completely blended in. Season to taste with salt and black pepper.
Serve with a wholemeal roll or other accompaniment of your choice.
What could I serve with this Curried Creamy Carrot Soup?
If you’re feeling extra hungry, enjoy this soup with a wholemeal bread roll. Any of these side dishes would be delicious too:
How do you know when Curried Creamy Carrot Soup is cooked?
You’ll know your Curried Creamy Carrot Soup is ready when the vegetables are blended, the cream cheese is fully stirred in and your mixture is piping hot throughout. Your veggies will need to simmer for around 30 minutes before blending.
Here in the UK, the standard advice is to cook food until it has reached 70°C and maintained that temperature for 2 minutes. This is to keep you and your family safe!
How long can you keep Curried Creamy Carrot Soup in the fridge?
Once you’ve put it out, ideally you should eat it within 4 hours.
If you allow any leftovers to cool, make sure to refrigerate in a container with a lid and chill. You can keep leftovers of Curried Creamy Carrot Soup in the fridge for approximately 3 days or so.
Can I freeze Curried Creamy Carrot Soup?
Yes, you can! Our Curried Creamy Carrot Soup is batch-cook friendly. Please just remember to do the following, before freezing;
- Freeze in batches as soon as it is cold enough.
- Use containers or bags that are suitable for freezing.
Make sure you label your freezer-safe containers with the name of the recipe and the date, so you don’t lose track.
How do I reheat Curried Creamy Carrot Soup?
To reheat Curried Creamy Carrot Soup from chilled, plate it in a microwave-safe container with loose-fitting lid and heat for 4-7 minutes, until piping hot throughout.
When cooking soup from frozen, allow it to defrost thoroughly. Heat in the microwave covered with a loose-fitting lid for 3-5 minutes, and then give the mixture a good stir. Cook for a further 5-7 minutes until piping hot.
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Curried Creamy Carrot Soup
Our Curried Creamy Carrot Soup is sure to warm you right up. With hearty veggies and mild curry flavours, it’s comfort by the spoonful!
- KCals 122
- Carbs 21G
- Spray a medium saucepan with low-calorie cooking spray and place over a medium heat. Add the onion and cook for 5 minutes, stirring, until translucent.
- Add the garlic, curry powder, carrots and potato and stir. Cook for a further 1-2 minutes.
- Add the stock and stir in. Bring to the boil, lower the heat, cover and simmer for 30 minutes until the vegetables are soft.
- Remove the saucepan from the heat and blend the soup until smooth. Stir in the cream cheese until melted and completely blended in. Season to taste with salt and black pepper.
- Serve with a wholemeal roll or other accompaniment of your choice.
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