Wednesday, January 15, 2014

Curried Carrot Soup

Curried Carrot Soup is sweet and spicy, and a great savory soup for a cold winter day. Serve with your favorite sandwich for a quick meal.

Curried Carrot Soup
Adapted from Martha Stewart

·2 TBS butter
·¾ cup chopped onion
·½ tsp curry powder
·Salt and pepper
·1¾ cups chicken broth (use vegetable broth to make vegetarian)
·1 lb baby carrots
·Juice from 1 clementine
·1 tsp sugar
·For garnish, roasted pumpkin seeds or chopped cilantro (fresh)

Heat butter in a large saucepan over medium heat. Add onion, curry powder, 1 tsp salt, and ¼ tsp pepper. Cook, stirring occasionally until the onion is soft, about 5 minutes.

Add the broth, carrots, and 1¼ cups water; bring to a boil. Reduce heat, cover, and simmer until the carrots are tender, about 15 minutes. Squeeze in clementine juice.

In a blender, purée the soup in batches until smooth. Transfer to a clean saucepan. Add more chicken broth, if necessary, to thin soup to desired consistency. Serve warm topped with desired garnishes.