Curried Carrot Soup

A Watkins recipe from the Sneaky Kitchen

Home of Fuller Brush & Stanley Home Products at


1/2 cup / 125 mL chopped onion
1/2 teas. / 2.5 mL Thyme
1 Bay Leaf
2 teas. / 10 mL Original Grapeseed Oil
6 carrots, scraped and thinly sliced or diced
5 cups / 1.2 litres Water
1/4 cup / 60 mL Chicken Soup Base
1-1/2 teas. / 7.5 mL Curry Powder
Dash Cayenne Pepper
1 pkg. (3 oz. / 85 g) cream cheese
2-1/2 Tbsp. / 38 mL all-purpose flour

In a medium saucepan or Dutch oven, sauté onion, thyme & bay leaf in oil until onion is tender. Add carrots, water, soup base, curry powder & cayenne pepper. Cover & cook over medium heat 25 min. or until carrots are tender. Remove bay leaf & discard.  Combine half of the carrot mixture with cream cheese & flour in container of a blender or food processor. Process until smooth; return processed mixture to saucepan. Return to heat & cook, stirring constantly, until mixture is heated through & thickens slightly. Makes 6 servings.