Monday, May 24, 2010

Curried Carrot Soup

I made this a couple of weeks ago and have wanted it again ever since. I may just have to make it again tomorrow!
  • 2 TBS  butter
  • 1 cup chopped onion
  • 2tsp salt
  • 1/4 tsp pepper
  • 1 tsp curry powder*
  • 2 cans chicken broth**
  • 3 cups water
  • 2 lbs carrots peeled and cut into chunks
  • 1 or 2 tsp fresh lemon juice
  • 2 TBS coarsely chopped cilantro for garnish
  1. Heat the butter in a saucepan over medium heat
  2. Add the onion, curry powder, salt and pepper
  3. Cook, stirring occasionally, for about 5 minutes or until the onion is soft.
  4. Add the broth, carrots, and 3 cups of water
  5. Bring to a boil then reduce the heat and simmer for about 20 minutes or until the carrots are soft
  6. In a blender puree the soup in batches. Remove the center of the blender lid and cover with a cloth. I don’t know what will happen if you don’t, but that’s what the recipe says to do!
  7. Put blended soup in a clean saucepan and when it’s all blended and in the saucepan stir in the lemon juice. More water can be added if it’s too thick.
*I doubled the curry because I like it strong
** I had to use the powder to make chicken broth and it still tasted fine

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