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Creamy Carrot With Curry Soup Recipe

Recipe by: 106a802496d678ba

"A pureed vegetable soup can be an impressive, easy and affordable first course for an elegant dinner, or even a light dinner on its own with salad and bread."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep
  • Cook
  • Ready In
  • 1Heat oil over medium-high heat in a large, deep saute pan until shimmering.
  • 2Add carrots, then onion; saute, stirring very little at first, then more frequently, until vegetables start to turn golden brown, 7 to 8 minutes.
  • 3Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
  • 4Add curry powder; continue to saute until fragrant, 30 seconds to 1 minute longer.
  • 5Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until carrots are tender, about 10 minutes.
  • 6Using an immersion blender or traditional blender, puree until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)
  • 7Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.
Footnotes
  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup
Ingredients
  • 8 servings
  • 158 cals
  • 2 tablespoons olive oil
  • 1 1/2 pounds peeled carrots, cut into 1-inch chunks
  • 1 large onion, cut into large dice
  • 1 tablespoon butter
  • 1 pinch sugar
  • 3 large garlic cloves, thickly sliced
  • 2 tablespoons curry powder
  • 3 cups chicken broth, homemade or from a carton or can
  • 1 1/2 cups half-and-half (or whole milk)
  • Salt and freshly ground pepper, to taste
  • Garnish: chopped roasted pistachios
Nutrition

Amount per serving ( 5 total)

  • Calories:
    158
    8%
  • Fat:
    10.9
    17%
  • Carbs:
    13.5
    4%
  • Protein:
    3.1
    6%
  • Cholesterol:
    34
    11%

Based on a 2,000 calorie diet

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