Curried Carrot Soup: Simple. Orange. Delicious.

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Carrot soup is one of my favorite soups ever. I think I like orange soups. They remind me of fall. I've made this soup many times throughout the years, and have slowly adjusted the recipe to suit me, and my taste buds.

Carrot soup recipes are easy to find online, but they always lack something. So I've spiced mine up a bit, doubling the amount of curry powder, and adding a few pinches of this and that. Enjoy.
Curried Carrot Soup
2 lbs of carrots, scrubbed and cut into 1 inch chunks
1 white onion, diced
2 shallots, diced
1 potato, diced (I use red)
2 celery stalks
32 oz of vegetable stock
14 oz of chicken stock
3 tbsp butter
3 tsp curry powder
pinch of allspice
pinch or two of cumin
salt and pepper
sour cream

1) Heat butter in large pot, and saute onions and shallots for 5 minutes of so.
2) Add curry powder, stir and cook for an additional 2 minutes.
3) Add the remained vegetables and stocks. Add a few tablespoons of salt and some pepper. Bring to boil and simmer for 30 to 40 minutes.
4) Using an immersion blender, puree soup. Season with allspice, cumin and more salt and pepper. Stir, taste and adjust seasoning if necessary.
5) Top with soup cream and chives.

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