Carrots and curry seem made for each other. Throw in a little ginger and you have a great flavor combination. This creamy curried carrot soup has a velvety texture and wonderful spicy heat. It can easily be made vegetarian by substituting vegetable broth for the chicken broth. Cream of coconut could also be substituted for the heavy whipped cream. Or you can leave the cream out all together. This soup is wonderfully creamy without it and you may not miss it.
Don’t worry about peeling the carrots for this. A good scrub with a stiff vegetable brush is all they need. If you like a little more heat, increase the amount of curry or use a Madras curry.
Here is what I did:
Creamy Curried Carrot Soup
1/4 cup unsalted butter
4 cups sliced carrots
1 potato, peeled and cubed (about 2 cups)
1 medium yellow onion, chopped
1 stalk celery, chopped
4 cups chicken or vegetable broth
1 teaspoon ground ginger
1/2 cup heavy whipping cream or cream of coconut
1 1/2 teaspoon curry powder
Additional salt (if needed)
Heat the butter in a 5 quart stock pot or Dutch oven over medium heat. Add carrots, onion, and celery and sauté until onion is translucent; about 10 minutes. Stir in ginger and cook a few minutes. Then add potato and chicken broth. Cover and cook, stirring occasionally, until vegetables are tender, about 30 minutes. Uncover remove from heat.
Add curry powder and using an emersion blender, blend until smooth. Stir in cream and taste for seasoning. Add additional salt if needed. Return to low heat and cook until heated through, about 10 minutes.
Alternatively, you may transfer soup in batches to a food processor or blender and blend until smooth then return soup to the stock pot or Dutch oven. Stir in cream and taste for seasoning. Add additional salt if needed. Return to low heat and cook until heated through, about 10 minutes.
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