Raspberryfisher's Blog

notes on fishing & travel

Cream of Carrot Soup

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Carrot Soup IMG_5162.jpg

I recently tried another variant, but the following soup has subtle complex and complimentary tastes with orange, ginger, curry and cream that it remains my favourite.


  • 5 cups Chicken Stock
  • 1 tbsp Butter
  • 1 Onion, Coarsely Chopped
  • 2 Tbsp Ginger, Minced
  • 1/2 Tsp Curry (free to adjust to taste and the curry you have)
  • 1c Orange Juice
  • 1.5 lbs Carrots, Chopped.
  • 1/2c Cream, Heavy.


  • At medium to low heat, add butter into 1/4 c stock into your soup pot
  • Melt the butter.
  • Add onion, ginger and curry.
  • Cook until tender, 10+ minutes.
  • Add reminder of stock.
  • Add orange juice.
  • Add carrots.
  • Bring to boil.
  • Simmer for 20 minutes.
  • Puree.
  • Add cream.
  • Good for 3 days.
  • Add Croutons when serving.

There are so many different curries, but pick your favourite or experiment. With the Ginger and Orange, the flavours hint of South-East Asia, but some of the curries from the Madras (or Garam Masalas) can be a good pick to. Just remember, the idea is blending a complex set of flavours and not create a “hot” soup.



Written by raspberryfisher

2016/12/21 at 22:56

Posted in Weekend Cooking

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