Go to the Globe and Mail homepage

Jump to main navigationJump to main content


Curried carrot bisque Add to ...

Carrot soup usually needs an injection of flavour. Curry powder gives it just the right zing.

Follow us on Twitter: @GlobeFoodWine

  • Servings: 6


2 tablespoons butter

1 pound carrots, peeled and sliced

1 cup chopped onion

1 cup peeled and diced potatoes

1 teaspoon ground ginger

1 teaspoon finely chopped garlic

1 teaspoon curry powder

5 cups chicken stock

½ cup whipping cream


Heat butter over medium heat in a heavy pot. Stir in the carrots, onions and potatoes. Sauté for about 5 minutes or until onions soften. Add ginger, garlic and curry powder. Sauté 2 minutes more.

Pour in chicken stock, bring to a boil, lower heat and simmer 20 to 25 minutes or until the vegetables are tender. Purée with a hand blender or in food processor. Return to heat, add the whipping cream, salt and pepper and simmer for 5 minutes.

Next story




Most popular videos »

More from The Globe and Mail

Most popular