Photo: Curried Carrot Soup Recipe
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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By nola_rola
new orleans, la
on December 07, 2011
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This was SO EASY to make. I love soups and I will be making this one again. The only thing I did different was to add brown sugar at the end. My carrots weren't too sweet. I tried the recipe as is first and thought it was missing something. I read in reviews that someone else had added sugar so I thought I'd try it. I may have added 2-3 tbs of the brown sugar until I got the taste I wanted. Now it is a nice balanced spiced soup. Also for those that complained that it's too much like baby food, just add more broth to get the consistency you want. Cant wait to taste my leftovers. :
By tomcp
arizona
on November 22, 2011
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very very nice. i added a little sweetner at the end because my carrots were not all that great from the supermarket. I'd make it again and again.
By thelindleys_1280192
Annandale, VA
on October 23, 2011
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This soup is a winner! Have been making it for several years, and of course, have modified it to our liking. That being said, I always make the recipe first, as stated, before I review. Otherwise, your review is worthless. Rachel's original was fabulous...and these are some of our modifications: I use only regular carrots (no babies cuz less vitamins and 1/2 lb. more, at least 1/2 tsp. of cayenne, 2 TB of cayenne, 6 C. of chicken broth, 2 chopped garlic cloves, half onion and half fennel bulb, and garnished with roasted shrimp, greek yogurt, and chopped chive : The kids don't care for the shrimp...so all accroutrement is a la carte :D
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