Curried Carrots Recipes

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CURRIED ROASTED CARROTS



Curried Roasted Carrots image

Sweet and spicy, these curried roasted carrots taste like vegetable candy.

Provided by Jennifer Segal

Categories     Vegetables & Sides

Time 40m

Yield Serves 4-6

Number Of Ingredients 5

2 pounds medium carrots, peeled and sliced into thirds on the diagonal
3 tablespoons extra virgin olive oil
1 tablespoon curry powder
½ teaspoon kosher salt
1 tablespoon honey, or to taste

Steps:

  • Set oven rack in middle position and preheat oven to 425 degrees. Line a baking sheet with aluminum foil.
  • Toss carrots with olive oil, curry powder and salt directly on baking sheet until evenly coated. Roast, stirring with a rubber spatula a few times to prevent sticking and burning, until tender, 25-30 minutes. Toss roasted carrots with honey directly on baking sheet. Taste and add more salt, pepper or honey if desired.

Nutrition Facts : Calories 136, Fat 7g, Carbohydrate 33g, Protein 4g, SaturatedFat 1g, Sugar 10g, Fiber 5g, Sodium 299mg, Cholesterol 0mg

CURRIED CARROT SOUP



Curried Carrot Soup image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 25m

Yield Up to 6 (1 1/2 cup) servings

Number Of Ingredients 11

1 tablespoon extra virgin olive oil, 1 turn of the pan
2 tablespoons butter
1 medium onion, chopped
1 1/2 pounds packaged baby carrots, from produce section
6 cups chicken stock, available on soup aisle
1 tablespoon mild curry paste or 1 1/2 tablespoons curry powder
1/4 to 1/2 teaspoon ground cayenne pepper
Coarse salt
1 cup sour cream
Plastic condiment bottle or medium plastic food storage bag
6 blades fresh chives, cut into 1-inch pieces

Steps:

  • Preheat medium pot over medium high heat. Add olive oil, butter, onions and carrots and saute 5 minutes. Add 4 cups chicken stock, curry and cayenne, and about 1 teaspoon salt to the pot. Bring to a boil, cover and cook until carrots are very tender, about 15 minutes. Place pot on a trivet next to food processor. Process soup in 2 or 3 small batches until soup is smooth and carrots are fully pureed. Transfer processed soup into a large bowl as you work to make room for more soup in the food processor. Return completed soup to the soup pot and place back over low heat. If the soup is too thick, add remaining stock, up to 2 cups, to achieve desired consistency. Adjust seasonings. Place sour cream in a plastic condiment squeeze bottle or into a medium food storage bag. Cut a very small hole in the corner of the bag with scissors. Ladle soup into bowls and squirt a swirl of sour cream around the bowl from the center out to the rim. Drag a toothpick from the center of the bowls out to the edges, forming a spider web design on soup. Pile a few pieces of cut chives at the center of each bowl to resemble green spiders in their webs! Cool!

CURRIED CARROTS



Curried Carrots image

Categories     Side     Quick & Easy     Curry     Carrot     Gourmet

Yield Serves 2

Number Of Ingredients 4

1/2 pound carrots (about 4), sliced thin on the diagonal
1 tablespoon unsalted butter
1/2 teaspoon curry powder
fresh lemon juice to taste

Steps:

  • In a large saucepan of boiling water boil the carrots for 3 minutes, or until they are crisp-tender, and drain them well. In a heavy skillet melt the butter over moderate heat, stir in the curry powder, and cook the mixture until it foams. Add the carrots, cook the mixture, stirring, for 1 minute, or until the carrots are tender, and stir in the lemon juice and salt and pepper to taste.

CURRIED CARROTS & RAISINS



Curried Carrots & Raisins image

Make and share this Curried Carrots & Raisins recipe from Food.com.

Provided by Bergy

Categories     Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

1 1/4 lbs carrots, halved lengthwise and cut diagonally into 1/2 " pieces
1 tablespoon honey
1/2 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1 1/2 teaspoons curry powder
1 tablespoon olive oil, lite
1/2 tablespoon butter
1/2 tablespoon brown sugar
1/3 cup dark raisin

Steps:

  • Steam the carrots for apprx 10 minutes or until they are just the way you like them.
  • While the carrots are steaming combine the honey, lemon juice, mustard, raisins and curry powder.
  • Put the oil& butter in a heavy skillet over medium high heat, when butter is bubbling add carrots& saute them for 2 minutes.
  • Sprinkle the brown sugar over the carrots, stirring constantly, stir in the honey/curry mixture and continue cooking until the carrots are completely glazed.
  • Serve right away.

CURRIED CARROT SOUP



Curried Carrot Soup image

Quick, easy, and light. Plus it's the only way to get my niece to eat carrots.

Provided by Doug Matthews

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Carrot Soup Recipes

Time 40m

Yield 6

Number Of Ingredients 6

2 tablespoons vegetable oil
1 onion, chopped
1 tablespoon curry powder
2 pounds carrots, chopped
4 cups vegetable broth
2 cups water, or as needed

Steps:

  • Heat oil in a large pot over medium heat. Saute onion until tender and translucent. Stir in the curry powder. Add the chopped carrots, and stir until the carrots are coated. Pour in the vegetable broth, and simmer until the carrots are soft, about 20 minutes.
  • Transfer the carrots and broth to a blender, and puree until smooth. Pour back into the pot, and thin with water to your preferred consistency.

Nutrition Facts : Calories 133.3 calories, Carbohydrate 20.2 g, Fat 5.4 g, Fiber 5.6 g, Protein 2.4 g, SaturatedFat 0.7 g, Sodium 414.7 mg, Sugar 10 g

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