Food Recipe

Table of Contents

Female Nomad’s Curried Carrot Soup: A Hug in a Bowl

There are some dishes that simply transport you, not just through their flavor, but through the stories they carry. This Curried Carrot Soup, a gem unearthed from Rita Golden Gelman’s “Female Nomad and Friends,” is one such culinary tale. I remember first encountering this recipe, drawn in by the notion of a dish that bridged continents and cultures, a true testament to food’s power to connect us. Imagining it as a favorite of Swedish royalty and adapted from a New Zealand kitchen, I felt an immediate kinship with its global journey. Preparing it for a special dinner party, I eagerly anticipated the moment when this humble soup would become the centerpiece of conversation and shared joy.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 30-35 minutes
Total Time: 45-50 minutes
Servings: 6-8
Yield: Approximately 6-8 cups
Dietary Type: Adaptable (Vegetarian/Vegan possible with bouillon substitution)

Ingredients

This vibrant soup relies on simple, wholesome ingredients that come together to create a symphony of warm, comforting flavors.

2 medium onions, thinly sliced
1 tablespoon salted butter (or olive oil for a dairy-free option)
10 carrots, peeled and cut into ½-inch slices (approximately 6 cups when sliced)
1-2 tablespoons curry powder, adjusted to your taste preference
2 tablespoons instant chicken bouillon granules (Note: For a vegetarian or vegan version, omit this and substitute with vegetable broth for some of the water. See instructions for details.)
6 cups water, divided
Salt, to taste
Freshly ground black pepper, to taste
2 tablespoons unsweetened applesauce
2 tablespoons fresh dill, finely snipped
2 tablespoons fresh mint, finely chopped
½ cup low-fat sour cream (optional, for serving; coconut cream or a dairy-free yogurt can be used as a substitute)

Equipment Needed

The beauty of this soup lies in its straightforward preparation, requiring only a few essential kitchen tools.

Large pot or Dutch oven
Sharp knife and cutting board
Measuring cups and spoons
Blender or food processor (immersion blender also works beautifully)
Wooden spoon or spatula
Ladle
Serving bowls

Instructions

Crafting this delightful soup is a culinary journey that begins with softening aromatics and culminates in a velvety smooth, flavor-packed bowl.

Begin by preparing your aromatics. In a large pot or Dutch oven over medium heat, melt the salted butter (or add your olive oil).
Add the sliced onions to the pot and sauté them for approximately 5 minutes, stirring occasionally, until they are softened and translucent.
Introduce the star of the show: the carrots. Add the 10 carrots, cut into ½-inch slices, to the pot with the softened onions.
Next, sprinkle in the curry powder. Start with 1 tablespoon and add the second if you prefer a more pronounced curry flavor. Stir to coat the carrots and onions evenly.
If you are using the instant chicken bouillon granules, add them now. If you are opting for a vegetarian or vegan soup, you will omit the bouillon and replace some of the initial water with vegetable broth.
Pour in 3 cups of water (or use less water if you are incorporating vegetable broth). Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and let it simmer gently.
Allow the soup to simmer until the carrots are tender. This will take about 30 to 35 minutes. During this simmering time, as the soup cooks and the carrots soften, gradually add the remaining 3 cups of water in half-cup increments. This allows you to control the final consistency of the soup.
Once the carrots are thoroughly tender, season the soup generously with salt and freshly ground black pepper. Taste and adjust the seasonings as needed to achieve your desired flavor profile.
Now for the transformation to a smooth, luxurious soup. Carefully transfer half of the soup to a blender or food processor. Be cautious when blending hot liquids; work in batches if necessary and leave the blender lid slightly ajar to allow steam to escape.
Blend at medium speed for a few seconds until the soup is smooth.
Return the blended soup to the pot with the remaining soup. Add the 2 tablespoons of unsweetened applesauce to the pot. The applesauce contributes a subtle sweetness and enhances the velvety texture without imparting a strong flavor.
Blend the entire contents of the pot until the soup is completely smooth and homogenous. An immersion blender can also be used directly in the pot for this step, making cleanup a breeze.
To serve, ladle the warm soup into individual bowls. Garnish each serving with a sprinkle of fresh dill, a scattering of fresh mint, and a dollop of low-fat sour cream (or your chosen dairy-free alternative).

Expert Tips & Tricks

Elevate your Female Nomad’s Curried Carrot Soup from good to truly exceptional with these insider tips.

Carrot Quality Matters: For the sweetest, most flavorful soup, opt for fresh, firm carrots. If you can find organic carrots, they often have a more concentrated flavor.
Curry Powder Nuances: The type of curry powder you use can significantly impact the flavor. A mild curry powder will yield a subtler spice, while a hotter blend will deliver more kick. Experiment with different brands or blends to find your favorite.
The Power of Applesauce: Don’t skip the applesauce! It’s a secret weapon for creating a smooth, rich texture without adding heavy cream or dairy. It also lends a touch of natural sweetness that beautifully complements the savory curry.
Broth Brilliance: As mentioned in the ingredients, if you’re making this vegetarian or vegan, don’t just use water. Using a good quality vegetable broth for at least half of the liquid will add a deeper layer of savory complexity to the soup.
Achieving Ultimate Smoothness: For an ultra-silky texture, consider passing the blended soup through a fine-mesh sieve before serving. This extra step removes any lingering fibrous bits and ensures a truly luxurious mouthfeel.
Herb Harmony: Fresh dill and mint are crucial for lifting the soup and cutting through its richness. Ensure your herbs are as fresh as possible for the brightest flavor.

Serving & Storage Suggestions

This Curried Carrot Soup is a versatile dish, perfect for a light lunch, a comforting starter, or even a light dinner.

Serving: Serve hot, garnished generously with the fresh dill, mint, and a swirl of sour cream. A crusty bread on the side is perfect for dipping. For a heartier meal, consider serving with a dollop of plain yogurt and a sprinkle of toasted seeds.
Storage: Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days. It reheats beautifully on the stovetop or in the microwave. Be sure to add a splash of water or broth when reheating if the soup has thickened.
Freezing: This soup also freezes exceptionally well. Allow it to cool completely, then transfer to freezer-safe containers or bags. It will keep in the freezer for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Nutritional Information

(Please note: Nutritional values are estimates and can vary based on specific ingredients and preparation methods.)

Nutrient	Amount per Serving	% Daily Value
Calories	118.2 kcal	N/A
Calories from Fat	45 kcal	N/A
Total Fat	5 g	7%
Saturated Fat	2.9 g	14%
Cholesterol	13.6 mg	4%
Sodium	1258.5 mg	52%
Total Carbohydrate	16.9 g	5%
Dietary Fiber	4 g	16%
Sugars	6.4 g	25%
Protein	2.9 g	5%

Variations & Substitutions

While this recipe is wonderfully satisfying as is, feel free to explore these delightful variations:

Spicy Kick: For those who love a bit more heat, add a pinch of cayenne pepper or a finely minced fresh chili pepper along with the curry powder.
Coconut Creaminess: Substitute the sour cream with a dollop of full-fat coconut cream for a richer, dairy-free, and subtly tropical twist.
Ginger Zing: A teaspoon of freshly grated ginger added with the onions can provide an extra layer of warmth and spice.
Nutty Crunch: Top your soup with toasted slivered almonds or cashews for a delightful textural contrast.
Root Vegetable Medley: While carrots are the star, you could experiment with adding a small amount of sweet potato or butternut squash alongside the carrots for added depth and sweetness.

FAQs

Q: Can I make this soup ahead of time?
A: Absolutely! This soup is even better the next day as the flavors meld. Prepare it completely, let it cool, and store it in the refrigerator.

Q: What kind of curry powder is best?
A: A good quality medium curry powder generally works well. Feel free to adjust based on your spice preference – use a milder one for less heat or a spicier blend for more kick.

Q: How can I make this soup vegan?
A: To make this soup vegan, omit the salted butter and use olive oil instead. Crucially, skip the chicken bouillon granules and use vegetable broth for some or all of the liquid. Also, opt for a dairy-free sour cream alternative like coconut cream or a plant-based yogurt for serving.

Q: My soup isn’t smooth enough, what went wrong?
A: Ensure you are blending in batches if using a standard blender and that your carrots are very tender before blending. For an extra-smooth texture, consider passing the blended soup through a fine-mesh sieve.

Q: Can I use dried herbs instead of fresh?
A: While fresh herbs offer the best flavor, you can use dried herbs. Use about one-third the amount of dried herbs compared to fresh (e.g., 1 teaspoon of dried dill instead of 2 tablespoons fresh). Add them during the simmering stage rather than at the end.

Final Thoughts

The Female Nomad’s Curried Carrot Soup is more than just a recipe; it’s an invitation to slow down, savor the simple pleasures, and connect with the stories that food tells. Its warm, inviting aroma and comforting texture make it a perfect antidote to a chilly evening or a delightful way to brighten any meal. I encourage you to gather your ingredients, embrace the gentle simmer, and allow this globally inspired soup to fill your kitchen with warmth and your heart with joy. Share a bowl with loved ones, and perhaps, you’ll discover your own culinary story within its depths.

Female Nomad’s Curried Carrot Soup Recipe