Recipe

Curried Carrot Soup Recipe

Add Step-by-Step Photos	Mystic_river1 / All my dishes 1 year, 11 months ago Just a wonderful warming soup of carrot with the added zip of curry. You will love it. Serve with wonderful wheat crackers and lively baby green salad with a light creamy drizle of dressing. Prep:20m Cook:40m Servings:4	Mystic_rive
	if your carrots dont taste sweet enough add up to a teaspoon of sugar in step 2 to serve the soup chilled let cool then refrigerate in a covered container

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Ingredients

2 tablespoons butter

1 cup chopped onion

1 teaspoon curry powder

Coarse salt and ground pepper

2 cans (14 1/2 ounces each) reduced-sodium chicken broth (about 3 1/2 cups)

2 pounds carrots, peeled and cut into 1-inch chunks

1 to 2 tablespoons fresh lemon juice

2 tablespoons coarsely chopped fresh cilantro, for garnish (optional)

Directions

Heat butter in a Dutch oven or large (4- to 5-quart) saucepan over medium heat.

Add onion, curry powder, 2 teaspoons salt, and 1/4 teaspoon pepper.

Cook, stirring occasionally, until onion is soft, about 5 minutes.

Add broth, carrots, and 3 cups water; bring to a boil.

Reduce heat; cover, and simmer until carrots are tender, about 20 minutes.

In a blender, puree soup in batches until smooth; transfer to a clean saucepan. Add more water to thin to desired consistency. Reheat, if necessary. Stir in lemon juice.

Serve garnished with cilantro, if desired.

Note: Hot liquids will expand when blended, so be careful not to fill the jar of the blender more than halfway. To prevent the liquid from spattering, allow the heat to escape: Remove the cap from hole in lid, and cover lid with a dish towel when blending.

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Comments

meskarune 1 year, 6 months ago said:
This sounds fantastic!

jena 8 months, 1 week ago said:
This is a great soup! I made it this weekend and is perfect for an Easter dinner too! Thanks for the recipe! I also added a spoonful of plain yougurt when serving.

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