Carrot-Curry Soup 4.000

Deb Lindsey for The Washington Post; tableware from Crate and Barrel

Jan 22, 2014

Carrot juice accounts for the bulk of the liquid in this velvety soup, providing intensity and sweetness.

Make Ahead: The soup can be refrigerated in an airtight container for up to 3 days or frozen for up to 1 week. Reheat at medium-low.

4 - 6

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4-6 servings; makes 5 1/2 to a scant 6 cups

  • 4 cups carrot juice, preferably fresh
  • 3 tablespoons vegetable oil
  • 1/2 cup thinly sliced onion
  • 1 tablespoon mild or spicy curry powder
  • 2 ounces pancetta, cut into chunks (for easy extraction)
  • 1 1/2 pounds carrots, trimmed, scrubbed well and cut into 1/2-inch dice
  • 1 teaspoon kosher salt, or more as needed
  • 12 ounces Granny Smith apples, peeled, cored and cut into 1/2-inch dice
  • 1/2 cup water or no-salt-added vegetable broth
  • Scrapings from 1/2 vanilla bean (optional)
  • 2 tablespoons finely chopped chives, for garnish


Bring 1 cup of the carrot juice to a boil in a medium saucepan over medium heat. Cook for 20 to 30 minutes, until it has reduced to a few tablespoons with the consistency of a light syrup, then remove from the heat.

Meanwhile, heat 1 tablespoon of the oil in a small saute pan over low heat. Add the onion and stir to coat; cook until the onion is very soft, stirring frequently to make sure it doesn't color or caramelize, about 10 minutes. Increase the heat to medium; clear a space at the center of the pan and add the curry powder; toast for 30 seconds or until fragrant. Remove the pan from the heat.

Heat 1/2 tablespoon of the oil in a medium, heavy-bottomed soup pot over medium heat. Add the pancetta and stir to coat; cook for 3 minutes, stirring as needed, until crisped on all sides. Use tongs to add the pancetta to the onion mixture.

Add the remaining 1 1/2 tablespoons of oil to the pot (over medium heat). Once the oil shimmers, add the carrots and salt, stirring to coat; cover and cook for about 10 minutes, until the carrots are barely cooked through. Stir in the apples; cook for 4 or 5 minutes, until the apples are the same consistency as the carrots.

Stir the onion mixture into the pot, along with the remaining 3 cups of carrot juice and the water or broth. Increase the heat to medium-high; once the mixture comes to a boil, remove from the heat. Discard the chunks of pancetta. Stir in the vanilla bean scrapings, if using.

Working in batches, puree the soup until smooth in a blender with the center knob of its lid removed (so steam can escape; place a paper towel over the opening).

Strain through a fine-mesh sieve back into the pot. Taste, and add salt as needed.

Divide among individual bowls; garnish with the chives and a drizzle of the carrot juice reduction. Serve warm.

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Recipe Source

Adapted from Jonathan Seningen, executive chef at Elizabeth's Gone Raw in the District.

Tested by Jane Black and Bonnie S. Benwick.

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