Table for One: Curried Carrot Soup

I adapted this recipe from one I found in the Martha Stewart Great Food Fast cookbook.  So different – but so delicious!!


  • 2 tbsp butter
  • 1 medium onion, chopped
  • 1 tsp cumin
  • 1/2 tsp cardamom
  • 1/2 tsp turmeric
  • 1/2 tsp chili powder
  • 1 tsp salt
  • 1 tsp pepper
  • 3 cups chicken broth
  • 2 pounds carrots, peeled and cut into chunks
  • 2 tbsp lemon juice
  • 1 tbsp cilantro (garnish)


  • Heat butter in large saucepan.
  • Add onion and spices and cook until onion is translucent.
  • Add broth, carrots, and 4 cups water.  Bring to boil.
  • Reduce heat to low and simmer for 20 minutes, until carrots are tender.
  • In a blender, puree batches of the soup until smooth.  As hot liquids expand when blended, only fill the blender half way and cover the hole in the lid with a paper towel.  (This is messy… but oh so fun!)
  • Transfer back into saucepan.  You may need to add more water until it is your desired thickness.  Reheat if necessary.
  • Stir in lemon juice.
  • Serve in bowls and garnish with cilantro.

Serves: 4 servings


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