This is a simple, yet elegant curried carrot soup. It’s carrot with a hint of curry so will work nicely with just about any entree you pair it with. The turmeric in the curry powder really gives the soup a nice colour.
The secret with any carrot soup is to really cook the carrots. I see a lot of recipes that suggest you cook the carrots for 20-25 minutes. In my experience that leads to texture problems because the carrots aren’t really soft. For soup, I cook carrots as long as they take, often more than an hour.
- 1.75 lbs carrots (2 lbs before trimming), chopped
- 1 large onion, diced
- 2 cloves garlic, minced
- 2 Tbsp butter
- 1½ tsp mild curry powder
- 6 cups chicken stock
- 2 tsp salt
- 1 cup heavy cream
- minced cilantro for garnish
- Melt the butter in a pot large enough to hold all the ingredients. Add the onion and cook over low heat until translucent. Now add the garlic and cook for another minute. Finally, add the carrots, stock, curry powder and salt. Simmer until carrots are quite tender, about one hour.
- Remove from heat and puree in batches. Remember hot liquid in a blender is explosive - make sure you have it set up to relieve pressure. If you are using an immersion blender make sure you don't leave any bits of carrot in the soup.
- Wipe out the pot and return pureed soup to pot. When ready to serve, reheat the soup, if needed, and add the cream off heat. Adjust seasoning to taste.
- Garnish with minced cilantro and serve