Curried Carrot Soup

Helga Glaesel de BlandingFebruary 23, 2012

This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)

To give this carrot soup a little kick, try adding curry and a little cayenne pepper. The original recipe does not include the added milk… but, I can’t imagine carrot soup without a little creaminess to it. You can use fat free milk, if you want.

Carrots are used to thicken soups, sauces and can even be incorporated into baking instead of fat. I won’t be trying that, but I thought you’d like to know.

Helga

Curried Carrot Soup

Adapted from Rachael Ray
Yields: 6 servings

Ingredients:
1 tablespoon extra virgin olive oil
1 medium onion, chopped
1 ½ pounds carrots
1 spring fresh thyme
5 cups chicken stock
1 tablespoon mild curry paste or 1 ½ tablespoons curry powder
Coarse salt
black pepper
1 cup 2% milk
¼ to ½ teaspoon cayenne pepper, optional

Procedure:

Preheat medium pot over medium high heat. Add olive oil, onions and carrots and saute 5 minutes.
Add 4 cups chicken stock, curry and cayenne, and about 1 teaspoon salt to the pot.
Bring to a boil, cover and cook until carrots are very tender, about 15 minutes.
Place pot on a trivet next to food processor. Process soup in 2 or 3 small batches until soup is smooth and carrots are fully pureed.
Transfer processed soup into a large bowl as you work to make room for more soup in the food processor.
Return completed soup to the soup pot and place back over low heat.
Add milk. If the soup is too thick, add remaining stock, to achieve desired consistency. Adjust seasonings.

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