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

Ingredients:
·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)

Directions:

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.