Curried Carrot Soup

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Picture of Curried Carrot Soup Recipe Photo: Curried Carrot Soup Recipe
Rated 5 stars out of 5
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  • Read 115 Reviews
Total Time:
25 min
Prep
5 min
Cook
20 min
Yield:
Up to 6 (1 1/2 cup) servings
Level:
Easy
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Timing note: Start the soup, then the steak dipping sauce. Prepare the garlic for the shrimp. Cook the steak bites and shrimp at the same time, five minutes before you eat.

Ingredients

  • 1 tablespoon extra virgin olive oil, 1 turn of the pan
  • 2 tablespoons butter
  • 1 medium onion, chopped
  • 1 1/2 pounds packaged baby carrots, from produce section
  • 6 cups chicken stock, available on soup aisle
  • 1 tablespoon mild curry paste or 1 1/2 tablespoons curry powder
  • 1/4 to 1/2 teaspoon ground cayenne pepper
  • Coarse salt
  • 1 cup sour cream
  • Plastic condiment bottle or medium plastic food storage bag
  • 6 blades fresh chives, cut into 1-inch pieces

Directions

Preheat medium pot over medium high heat. Add olive oil, butter, onions and carrots and saute 5 minutes. Add 4 cups chicken stock, curry and cayenne, and about 1 teaspoon salt to the pot. Bring to a boil, cover and cook until carrots are very tender, about 15 minutes. Place pot on a trivet next to food processor. Process soup in 2 or 3 small batches until soup is smooth and carrots are fully pureed. Transfer processed soup into a large bowl as you work to make room for more soup in the food processor. Return completed soup to the soup pot and place back over low heat. If the soup is too thick, add remaining stock, up to 2 cups, to achieve desired consistency. Adjust seasonings. Place sour cream in a plastic condiment squeeze bottle or into a medium food storage bag. Cut a very small hole in the corner of the bag with scissors. Ladle soup into bowls and squirt a swirl of sour cream around the bowl from the center out to the rim. Drag a toothpick from the center of the bowls out to the edges, forming a spider web design on soup. Pile a few pieces of cut chives at the center of each bowl to resemble green spiders in their webs! Cool!

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Newest Ratings and Reviews

Read all 115 reviews

  • on April 01, 2013

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    Great recipe - like a few others here I loved the kick but was looking to get it a bit less mealy at the end. Added in some greek yoghurt and it really softened up the soup a bit - still had the great kick but a little creamier texture. Will be making this one again!

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  • on March 05, 2013

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    Love the kick! I followed the recipe exactly, but only used 1/4 tsp cayenne. After the first pureeing, the soup looked a little mealy, so instead of using the other 1-2 cups of chicken broth, I poured in a cup of skim milk while in the food processor. I think it took the edge off, gave it a more creamy texture without a lot of extra calories. I plan on serving it tonight with an arugula salad and some dark whole grain bread.

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  • on March 04, 2013

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    The recipe is perfect exactly the way it is! My only suggestion would be to make it a day before serving it. It's delicious and tasty right away but I doubled the recipe and had a lot left after a family meal. The soup the day after tasted WAY BETTER. So full of flavour and a little thicker too. Amazing!

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