Carrot Curry Soup

18 Mar

This soup tastes gourmet, but is really simple to make.  I always make it when I don’t know what to do with my carrots or when I just want something warm and simple for dinner.

Carrot Curry Soup


4 servings
Calories per serving = 140
Fat per serving = 7 grams
Carbohydrates = 45 grams
Cholesterol per serving = 15 mg
Sodium per serving = 586 mg

45 minutes to make from start to finish

2 TB butter
1 onion, chopped
8 carrots, peeled and sliced
4 cups chicken stock (up to 6 cups)
1 1/2 TB curry powder
1/2 ts ground cayenne pepper
1/8 ts salt

1.  Preheat medium pot over medium high heat.
2.  Melt butter in pot; when butter is melted add onions and saute for 3 minutes.  Then add carrots and saute 5 minutes.
3.  Add 4 cups chicken stock, curry and cayenne, and about 1 teaspoon salt to the pot.
4.  Bring to a boil, cover and cook until carrots are very tender, about 20 minutes.

Easiest option for blending:
After turning stove off carefully place hand blender into medium soup pot.   Pulse until soup is smooth and creamy.  (Should be pretty thick).

Another option for blending:
Place pot on a trivet next to food processor.
Process soup in the food processor 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.

If the soup is too thick, add remaining stock, up to 2 cups, to achieve desired consistency.
Adjust seasonings.



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