Recipe: Curried Cream of Carrot Soup
Nov. 20th, 2009 09:57 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
jadey in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
omnomnomMy mother came up with this awesomely alliterative soup when she added a spoonful of curry to an otherwise nice but blandish carrot puree recipe. It's a spectacular orange colour (my favourite colour for food, especially in autumn), and fills me with all kinds of warm yummy feelings every time I eat it.
To the recipe!
Curried Cream of Carrot Soup
1/4 cup butter, melted
1 medium cooking onion, chopped
1 clove garlic, chopped
3 cups sliced carrots (about 6 medium size)
1 medium/largish potato, peeled and diced
1 can (284mL) broth (chicken or veg)
1 can (284mL) water
1 heaping tsp of curry powder (or even more, if you're me and like heat)
3/4 tsp salt
1/2 tsp dried tarragon
1/4 tsp pepper
1 cup milk (if someone is lactose-intolerant, this isn’t absolutely required, or could be added later by individual diners)
In a large saucepan, sauté onion and garlic in butter for 5 minutes. Add carrots and potatoes; stir to coat. Add broth, water, curry, salt, tarragon, and pepper. Simmer covered over medium heat for 15 minutes until veggies are soft. Pureé in batches (about 3-4 batches is what it takes me in a 48oz blender; apparently a food processor can get it done also) until smooth (and it will get very smooth, if you blend it long enough — don’t settle for grainy!). Pour back into saucepan, stir in milk, heat and serve.
Total time: 30-40 minutes. Makes 4-6 servings.
Optional: serve with plain yoghurt on the side to mix in with the soup (delicious contrast and really cuts through the curry heat — also, you can get away with more servings this way!), and pita bread for dipping.
Everything about this soup is perfect for me: the flavour (not overly simple, but not too complex; smooth and not acidic), the warmth, the silky texture, and the fabulous, vibrant colour.
To the recipe!
Curried Cream of Carrot Soup
1/4 cup butter, melted
1 medium cooking onion, chopped
1 clove garlic, chopped
3 cups sliced carrots (about 6 medium size)
1 medium/largish potato, peeled and diced
1 can (284mL) broth (chicken or veg)
1 can (284mL) water
1 heaping tsp of curry powder (or even more, if you're me and like heat)
3/4 tsp salt
1/2 tsp dried tarragon
1/4 tsp pepper
1 cup milk (if someone is lactose-intolerant, this isn’t absolutely required, or could be added later by individual diners)
In a large saucepan, sauté onion and garlic in butter for 5 minutes. Add carrots and potatoes; stir to coat. Add broth, water, curry, salt, tarragon, and pepper. Simmer covered over medium heat for 15 minutes until veggies are soft. Pureé in batches (about 3-4 batches is what it takes me in a 48oz blender; apparently a food processor can get it done also) until smooth (and it will get very smooth, if you blend it long enough — don’t settle for grainy!). Pour back into saucepan, stir in milk, heat and serve.
Total time: 30-40 minutes. Makes 4-6 servings.
Optional: serve with plain yoghurt on the side to mix in with the soup (delicious contrast and really cuts through the curry heat — also, you can get away with more servings this way!), and pita bread for dipping.
Everything about this soup is perfect for me: the flavour (not overly simple, but not too complex; smooth and not acidic), the warmth, the silky texture, and the fabulous, vibrant colour.
no subject
on 2009-11-21 03:26 am (UTC)And for the lactose-intolerant (such as me) soy or rice milk would probably work quite nicely.
I'll look forward to trying this one. :-)
no subject
on 2009-11-21 01:38 pm (UTC)no subject
on 2009-12-04 04:38 am (UTC)Actual omnomnom noises were made. :-)
no subject
on 2009-11-21 04:37 am (UTC)This looks fantastic! I think I will be attempting this one as soon as the holiday is over.
no subject
on 2009-11-21 01:39 pm (UTC)no subject
on 2009-11-24 01:12 am (UTC)no subject
on 2009-11-24 10:11 pm (UTC)