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Curried Carrot Soup

Image for Curried Carrot Soup
plate

Yield

Makes 4 to 6 servings

kikkoman products used:

ingredients

3/4 cup chopped onion
2 tablespoons olive oil
3 cups peeled and sliced
carrots (about 1 pound)
1/2 to 3/4 teaspoon curry
powder
1 can (14 oz.) vegetable broth
(1-2/3 cups)
1-1/2 cups Pearl Unsweetened
Organic Soymilk
Salt and pepper, to taste

directions

  1. Sauté onion in hot oil in medium-size saucepan over medium heat 2 minutes, or until onion is translucent. Add carrots and curry powder; cook and stir 1 minute.
  2. Pour in vegetable broth. Bring to a boil. Cover and cook over medium heat 10 to 12 minutes, or until carrots are softened.
  3. Process half of carrot mixture in covered blender container until smooth. Return to saucepan. Repeat with remaining mixture.
  4. Stir in soymilk. Cook, stirring occasionally, over medium heat until heated through.
  5. Season with salt and pepper, to taste. Serve warm or chilled.

THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE

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