Рецепт Curry Carrot Soup
Curry Carrot Soup
I was pleasantly surprised by this soup. I tend to make a lot of cheesy, potatoey, meaty soups, not usually an all vegetable soup. But I’m attempting to branch out and I thought the idea of carrots and curry would make for an interesting combo, as well as the fact that carrots were on sale and I ended up with 3 bags, all open and half eaten..
Curry Carrot Soup
Yield: 5-6 servings
Ingredients:
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 medium onion-chopped
- 1 1/2 pounds baby carrots
- 4 cups chicken stock
- 1 1/2 tablespoons curry powder
- 1/2 teaspoon cayenne pepper
- 1 cup heavy cream
- Salt & pepper-to taste
Directions:
Preheat a medium soup pot over medium high heat. Add olive oil and butter, onions and carrots and sauté about 5 minutes or until onions are tender. Add 4 cups chicken stock, curry, cayenne and a little salt to the pot. Bring to a boil, cover and cook until carrots are tender, about 25 minutes. Using an immersion blender, turn off heat and blend until the desired consistency you like-I like mine a little chunky.
Return the heat to low and stir in the heavy cream. Adjust the seasonings as you desire.
Serve with a dollop of sour cream on top and maybe a few chopped green onions.
Adapted from Rachael Ray, 2012