Curried Carrot Soup
From mystic_river1 16 years agoIngredients
- 2 tablespoons butter shopping list
- 1 cup chopped onion shopping list
- 1 teaspoon curry powder shopping list
- coarse salt and ground pepper shopping list
- 2 cans (14 1/2 ounces each) reduced-sodium chicken broth (about 3 1/2 cups) shopping list
- 2 pounds carrots, peeled and cut into 1-inch chunks shopping list
- 1 to 2 tablespoons fresh lemon juice shopping list
- 2 tablespoons coarsely chopped fresh cilantro, for garnish (optional) shopping list
How to make it
- 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.
The Rating
Reviewed by 4 people-
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.
jena in loved it -
Very tasty soup! The flavors compliment each other so well. A dollop of sour cream is a good garnish, too. Thanks for the keeper recipe!
gkwillow in City loved it
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