Sunday, November 27, 2011

Carrot Curry Soup - serves 6

First of all: You have to love carrots to like this soup!
You will need:
1 tbs Olive Oil
2 tbs butter
1 medium onion (chopped)
1,5 pounds of carrots (peeled, chopped)
4 cups of chicken or vegetable stock
1,5 tbs of yellow curry powder
1/4 to 1/2 tsp of cayenne pepper (use only 1/4 if you are sensitive to heat)
Optional: Creme fraiche or sour cream, heavy cream

Over medium heat, heat the oil and butter until melted. Add onions and carrots and sautee for 5-10 minutes. Add the chicken stock, curry powder and cayenne pepper and cover. Cook for about 15 minutes. (I usually use a blender stick but in this case you really need a mixer). In batches, process the soup. Return back to the pot, reheat. If desired, add a little cream or sour cream. Add salt if needed.

For the garnish: put a little creme fraiche/sour cream in a zip lock bag, cut a little corner of. Draw 2-3 circles on your served soup and use a toothpick to form a nice design.

1 comment:

  1. I do pretty much the same thing using pumpkin...tastes great :-))