Curried Carrot Soup
With a harmonious blend of sweet carrots, fragrant shallots, and aromatic curry powder, this vibrant carrot soup is a true delight for the senses. Finished with a bright touch of fresh orange juice, this velvety puree can be enjoyed either warm or chilled, making it a versatile and satisfying dish to elevate any mealtime.
— Constant Cookbook
Ingredients
- 1 Tbs. olive oil, plus more for drizzling
- 1 large shallot, minced
- 1 1/2 lb. carrots, coarsely chopped
- 1 tsp. curry powder
- 6 cups chicken broth
- 2 Tbs. fresh orange juice
- Salt and freshly ground pepper, to taste
Instructions
- <b>Make the soup</b>
- In a large saucepan over medium heat, warm the 1 Tbs. oil. When it is hot, add the shallot and saut&#233; 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 the pan from the heat and add the orange juice. Using a food processor or blender, process to a smooth puree. Season with salt and pepper.
- <b>Garnish the soup </b>
- The soup can be served warm or chilled. To serve warm, return the pureed soup to the saucepan and gently warm over medium heat. To serve chilled, let cool, transfer to an airtight container and refrigerate for 2 to 8 hours.
- Ladle the soup into bowls, drizzle with olive oil, sprinkle with pepper and serve. Serves 4.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Soup</i>, by Georgeanne Brennan (Oxmoor House, 2006).
Yield
Serves 4.
Comments
No comments found.