Recipe
Curried Carrot Ginger Soup Recipe
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Jo_jo_ba / All my dishes 7 months, 3 weeks ago
A velvety, luxurious puree of fresh carrots and a rich, fragrant curry cream is accented by robust ginger and sweet cinnamon
Prep:30m Cook:25m Servings:4
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 Jo_jo_ba |
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Ingredients
- 2 tbsp unsalted butter
- 2 tbsp flour
- ½ tbsp curry powder
- ½ tsp cinnamon
- 1 tsp grated fresh ginger
- 1 ½ cups chicken broth
- 350 g carrots, grated
- 1 cup heavy cream
- ½ tsp kosher salt (omit if salted butter)
- ¼ tsp black pepper
Directions
- 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).
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jo_jo_ba 7 months, 3 weeks ago said:
Amount Per Serving
Calories: 335.9
Total Fat: 29.0 g
Cholesterol: 97.7 mg
Sodium: 713.2 mg
Total Carbs: 13.8 g
Dietary Fiber: 2.6 g
Protein: 6.7 g
chefelaine 7 months, 3 weeks ago said:
Lots of different and enticing flavors in this! HIGH FIVE :+D
borinda 7 months, 3 weeks ago said:
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.
trev 4 months ago said:
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!