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Carrot Curry Soup with Mango Chutney

MonicaMonica Sawyer

This soup is adapted from the restaurant Blue Heaven in Key West, Florida

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  • Soup:
  • 3 cups carrots, coarsely chopped
  • 1 1/2 cups yellow onion, coarsely chopped
  • 1 1/2 cups russet potato, coarsely chopped
  • 5 cups water
  • 2 cups heavy cream
  • 1 1/4 cups orange juice (fresh squeezed is best)
  • 1 teaspoon fresh ginger
  • 1/4 teaspoon allspice
  • 1/4 pound butter
  • 1 Tablespoon Patak’s Mild Curry Paste
  • honey, to taste
  • Chutney:
  • 3/4 of a large red onion
  • 1/4 cup cider vinegar
  • 3/4 cup brown sugar
  • 1 apple, diced
  • 1 pear, diced
  • 1/2 teaspoon curry powder
  • 1 mango, diced
  • (be sure all fruit is ripe)
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  • 1


  • 2

    Place carrots, onions, potatoes and water in a large pot and bring to a simmer. Lower heat and simmer for 30 minutes (or until carrots are just cooked). Add cream, orange juice, ginger, allspice. Simmer another 10 minutes. Puree in blender, adding butter and curry paste. Check seasoning. Ensure that there are no lumps when finished blending (can blend in stages and add back together into larger container). Add honey if needed (depends on sweetness of carrots and o.j.)

  • 3


  • 4

    Place red onion, vinegar and brown sugar in a stainless pot and bring to a simmer. Cook for about 30 minutes. Add diced apples, pears and curry powder and cook for a further 20 minutes (or until syrupy). Remove from heat. Add mango.

  • 5

    Serve soup with a generous dollop of chutney right in the middle.

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