Description
This recipe is from Deanna and you can make it as creamy as you wish! I usually chop the carrots, onions and garlic in the food processor to save time and since I originally posted this, I’ve used both a blender (smooth), or an immersion blender (less smooth), to puree the soup when it’s done. We’re also now totally in love with this with a generous drizzling of sriracha sauce – enjoy!
Ingredients
1 T. EACH olive oil AND butter
1 onion, finely chopped AND 2 garlic cloves, finely chopped
1 t. EACH ground ginger AND curry powder
5–6 c. (600–700 g) carrots, finely chopped
1 L chicken broth
1 to 2 t. salt AND 1/2 t. freshly ground pepper (if I have white pepper I use it)
1 c. half and half or whole milk
garnish ideas – a drizzle of good olive oil, cream, sriracha
Instructions
Heat the oil in a large pot, add the onion and garlic and cook until the onions are soft, about 10 minutes. Add the ginger and curry and cook another minute or so, then add the carrots, broth, salt and pepper and bring to a boil. Reduce heat and simmer for about a half hour uncovered until the carrots are soft. Cool as needed to be able to put it through a blender, and then process until smooth. Add the cream or milk, reheat to a temperature that you prefer and serve – remember the garnish ideas!
- Category: Soup, Carrot, Curry