Curried Carrot Puree
This colorful and flavorful carrot soup is a delightful blend of sweet and savory flavors. The aromatic curry powder adds a touch of warmth, while the fresh orange juice brings a zesty brightness to the dish. Whether enjoyed warm or chilled, this soup is a comforting and nourishing treat for any time of year.
— Constant Cookbook
Ingredients
- 1 Tbs. olive oil, plus more for drizzling
- 1 large shallot, minced
- 1 1/2 lb. carrots, peeled and coarsely chopped
- 1 tsp. curry powder
- 6 cups chicken or vegetable broth
- 2 Tbs. fresh orange juice
- Salt and freshly ground pepper, to taste
Instructions
- In a large, heavy pot over medium heat, warm the 1 Tbs. olive oil. Add the shallot and sauté until translucent, about 2 minutes. Add the carrots, curry powder and broth, increase the heat to medium-high and bring to a boil. Reduce the heat to low, cover and cook until the carrots are tender, about 20 minutes. Remove from the heat and add the orange juice. Let cool slightly.
- Working in batches, transfer the soup to a blender or food processor and puree until smooth. Season with salt and pepper.
- The soup can be served warm or chilled. To serve warm, return the soup to the pot and gently warm over medium heat. To serve chilled, let the soup cool, transfer to a covered container, and refrigerate for at least 3 hours or up to overnight. Ladle the soup into bowls and drizzle with olive oil. Serves 4.
- Adapted from Williams-Sonoma <i>Soup of the Day</i>, by Kate McMillan (Weldon Owen, 2012).
Yield
Serves 4.
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