curried carrot soup
Don't believe the recipes that have you cook carrots for 20 minutes. Cook them until they are soft. Then you'll have silky smooth curried carrot soup.
- 1.75 lbs carrots - 2 lbs before trimming, chopped
- 1 large onion - diced
- 2 cloves garlic - minced
- 2 Tbsp butter
- 1 1/2 tsp mild curry powder
- 6 cups chicken stock
- 2 tsp kosher salt
- 1 cup heavy cream
- cilantro - minced, to 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.
Serving: 6servings | Calories: 273kcal | Carbohydrates: 18g | Protein: 7g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 64mg | Sodium: 987mg | Potassium: 690mg | Fiber: 4g | Sugar: 7g | Vitamin A: 22805IU | Vitamin C: 9.7mg | Calcium: 87mg | Iron: 1.1mg