Chilled curried carrot soup

Total Time
1 hr
15 min
45 min
The addition of fresh ginger accentuates the sweetness of the carrots while the dollop of the sour cream-milk mixtures gives each spoonful a luxurious mouthfeel. This soup is just as good made a day ahead and refrigerated. The longer the soup sits, the stronger the flavor becomes. Cut the carrots and onion into the same size chunks so they’ll cook evenly. We’ve garnished the finished dish with chopped chives but chopped fresh cilantro or parsley would taste good too. Serve this as a side dish with your favorite main dish, sandwich or salad or as a snack to get in an extra vegetable serving for the day.


Uncooked carrot(s)

4 medium, chunked

Uncooked onion(s)

½ medium, white, roughly chopped

Reduced-sodium chicken broth

2 cup(s)

Ginger root

½ Tbsp, minced, peeled, fresh

Curry powder

½ tsp

Table salt


Light sour cream

½ cup(s)

Fat free skim milk

2 Tbsp


1 tsp, snipped


  1. In a medium saucepan, combine the carrots, onion, and broth, then stir in the ginger and curry powder; bring to a boil. Reduce the heat and simmer, covered, until the carrots can be mashed easily, 40–45 minutes.
  2. Transfer to a blender or food processor and puree. Transfer to a bowl, add the salt, and refrigerate, tightly covered, at least 2 hours.
  3. In a small bowl, whisk the sour cream and milk until smooth. Serve the soup, dolloped with the sour cream mixture and sprinkled with the chives.