Curried Carrot Ginger Soup
From jo_jo_ba 15 years ago
- 25 minutes to make
- Serves 4
A velvety, luxurious puree of fresh carrots and a rich, fragrant curry cream is accented by robust ginger and sweet cinnamon
Ingredients
- 2 tbsp unsalted butter shopping list
- 2 tbsp flour shopping list
- ½ tbsp curry powder shopping list
- ½ tsp cinnamon shopping list
- 1 tsp grated fresh ginger shopping list
- 1 ½ cups chicken broth shopping list
- 350 g carrots, grated shopping list
- 1 cup heavy cream shopping list
- ½ tsp kosher salt (omit if salted butter) shopping list
- ¼ tsp black pepper shopping list
How to make it
- Melt butter over medium heat.
- Stir in flour, curry powder, cinnamon and ginger.
- Cook until fragrant and thick, 2 – 3 minutes.
- Stir in chicken broth, followed by carrots, and bring to a simmer.
- Cook, stirring often, 15 minutes, until slightly reduced.
- Remove from heat.
- Slowly stir in cream, salt (if using) and pepper.
- Return to heat and warm through (do not let boil).
People Who Like This Dish 5
- tudouj Nowhere, Us
- Teebonemendez Nelson, Canada
- borinda SoCal, CA
- chefelaine Muskoka, CANA
- quaziefly ALL POINTS
- trev Bogangar, AU
- timewilltell Toronto, CA
- jo_jo_ba Oshawa, CA
- Show up here?Review or Bookmark it! ✔
The Rating
Reviewed by 4 people-
Lots of different and enticing flavors in this! HIGH FIVE :+D
chefelaine
in Muskoka loved it
-
Years ago I made this for someone when she had surgery and had her jaw wired shut and was on a liquid diet. Was it ever a hit! This is a wonderful soup.
borinda
in SoCal loved it
-
After reading your description, I had decided that I liked this recipe, before looking at the ingredients and method. You certainly have a way with words, as well as, recognizing a great recipe. Thanks for sharing this one!
trev
in Bogangar loved it
Reviews & Comments 4
-
All Comments
-
Your Comments
" It was excellent "
" It was excellent "
" It was excellent "