Nantes Carrot And Zucchini Curry Soup
From sosousme 13 years ago
- 20 to make
- Serves 4
My summer garden filled my coffers with zucchini and delicious nantes carrots. Nantes carrots are about half as long and twice as thick as the carrots you find in the supermarket; the larger center core makes them sweeter too. Read more If you can find them, use them, but this soup would work with regular carrots too. See less
Ingredients
- 6 nantes carrots, peeled and diced (about 3 cups total) shopping list
- 1 large onion, diced shopping list
- 1 tablespoon extra virgin olive oil shopping list
- 1 tablespoon unsalted butter shopping list
- 2 tablespoons chopped fresh ginger shopping list
- 1 jalapeno, chopped shopping list
- 2 medium zucchini, diced shopping list
- 1 quart homemade or low-sodium chicken stock shopping list
- 1 teaspoon (or to taste) curry powder shopping list
- salt and freshly ground pepper, to taste shopping list
How to make it
- In a large saucepan, heat the oil and butter together over medium low heat. Add the carrots and onions, cover and allow to slowly cook, do not brown, about 7 minutes. Add the ginger and jalapeno; cook for 3 - 4 minutes, then add the squash and enough broth to cover by 1 inch. Simmer over medium heat until all the vegetables are very tender, about 10 minutes more. Cool slightly.
- Carefully ladle the ingredients into a blender (this will probably need to be done in batches); blend until smooth (hold the lid down using a towel to keep the hot liquid from escaping out the top). Return the puree to the sauce pan.
- Place the pan on the stove and add curry powder and salt and pepper to taste. Heat thoroughly and serve.
People Who Like This Dish 7
- icecreamuffin Abilene, TX
- thurstythurst New York, New York
- pleclare Framingham, MA
- djimmey EATONVILLE, WA
- steve_H4 Nowhere, Us
- kristopher San Francisco, CA
- sosousme Santa Rosa, CA
- Show up here?Review or Bookmark it! ✔
The Groups
- Not added to any groups yet!
Reviews & Comments 6
-
All Comments
-
Your Comments