curried carrot soup

This recipe is a combination and adaptation of multiple recipes.  I mostly just threw things together.  It’s easy-peasy.

You will need:

  • 1-2 tablespoons olive oil
  • 1 medium onion, chopped
  • 1 tablespoon minced garlic
  • 4 celery stalks, chopped
  • 2 pounds carrots (I had two packages of baby carrots; chop two pounds of regular adult carrots into about 1-inch chunks if that’s what you have.)
  • 2 tablespoons curry powder
  • 4 cups vegetable broth + 2 additional cups broth or water for thinning (I wanted this to be veg-friendly, but you could totally use chicken stock for this.)
  • salt, pepper to taste (lots of pepper)

So those are the base ingredients.  Add some freshly grated ginger (to suit your personal taste) and/or two tablespoons fresh lemon juice if you have it.

Also, feel free to up the amount of curry.  I really like curry and this wasn’t quite enough for me.  To be safe, you’ll want to taste first, then add more accordingly.

This is what you’ll do:

  1. Heat oil in a large pot on medium heat.  Add onion and garlic first, followed by the chopped celery.  If your stock is fairly low in sodium, feel free to add some salt at this step.  Cook until onions are translucent.
  2. Add carrots; stir in curry powder until carrots are evenly coated.  Continue to cook over medium heat for a few more minutes, stirring constantly.
  3. Add four cups of your stock or broth.    If that amount does not cover carrots entirely, add more.  Bring soup up to a boil.
  4. Cover pot and turn heat back down to a simmer, stirring occasionally.  You want to cook this until carrots are pretty mushy.
  5. When carrots are cooked through, go ahead and turn the heat down to low.  Blend soup, in small batches, until the smoothness you desire is reached.  **  (Oh hey! You can transfer blended soup to a clean pan if that helps!)
  6. When all your soup is completely blended,  add remaining water or stock to achieve desired consistency.  (Add your lemon juice now, if you want.)
  7. Salt and pepper to taste.

** I … had a ton of trouble with the blending.  I gave up about three-quarters of the way through and still had chunks of celery and carrot kicking around. I was grouchy and impatient and annoyed with the curry and carrot stains  I was trailing everywhere.  Y’know, it happens.

A hug from a boy soothed my soul, but did not smooth my soup.

I did want a smooth soup in the end, so what you see pictured here was thawed, pushed through a sieve and re-heated.  Did I mention this freezes particularly well?

I then added cooked cubed sweet potato and garnished with about a tablespoon of sour cream.  Delicious.


Try adding crushed cashews or peanuts, instead.  Garnish with some fresh cilantro.

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