Curried Carrot Soup

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Kristianne

I'm a San Francisco city girl who loves to cook and enjoy the outdoors. My cooking style focuses on healthy recipes, but I have a huge sweet tooth that I am constantly fighting! When I'm not cooking/eating/photographing/writing about food, I'm at the hospital full-time or running. I'm addicted to blogging about food - www.mysanfranciscokitchen.com

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currysoup

This recipe is inspired by a friend of mine who loves curry more than anyone I know. He sprinkles curry on just about everything and always eats with it by his side at the dinner table. Curry pairs very well with carrots and I found that this creamy carrot soup tastes even better when it is spiced up with some curry powder. The secret to the nice texture of the soup is the addition of one small potato. Top the warm soup with a cold dollop of tangy yogurt to complete your dish.

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Curried Carrot Soup

Ingredients

  • 2 Tbsp butter
  • 1 onion, chopped
  • 1 lb carrots, peeled and chopped
  • 1 small potato, peeled and chopped
  • 3 cups chicken broth
  • 2 Tbsp curry powder
  • Optional: dash of cayenne pepper (if you like it hot!)
  • Plain yogurt, for topping

Instructions

  1. Heat a pot over medium heat and add the butter.
  2. Add the chopped onions and cook for 5 minutes, stirring occasionally.
  3. Add the carrots and potato, then the spices.
  4. Mix the vegetables well with the spices, then add the chicken broth and bring to a boil.
  5. Cover and turn down the heat to medium-low and cook for 15-20 minutes.
  6. Remove the lid and let cool for 10 minutes.
  7. Transfer the soup once cooled to a Magic Bullet cup and blend until puréed and smooth.
  8. Transfer back to the pot and reheat.
  9. Serve warm with a dollop of yogurt on top.

Makes 4 cups

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