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  • Curried Carrot Soup

    1 vote
    Curried Carrot Soup
    Prep time:
    Cook time:
    Servings: 4
    by Vivien
    35 recipes
    		 >
    A slightly creamy mildly tangy carrot based soup

    Ingredients

    • 2 tsp canola oil
    • 1 tbsp mild curry powder
    • 1/4 lb carrots chopped
    • 2 baby carrots cut into thin curls and placed in ice water
    • 1 Granny Smith medium sized apple chopped
    • 3 cups chicken low salt broth or 3 cups chicken stock
    • 1/4 cup whipping cream
    • salt and freshly ground black pepper
    • (optional) 1 tsp smoked paprika
    • 1 tablespoon chopped fresh french tarragon
    • Plain yogurt

    Directions

    1. Heat the oil in a large pan and saute the chopped onions and lightly fry the curry powder for 2 minutes.
    2. Add the chopped carrots and the Granny Smith apple and cook over low heat for 15 minutes with occasional stirring, until the carrots are soft.
    3. Pour the carrot mixture into a food processor or blender and add half of the chicken broth or stock and puree until smooth.
    4. Return the carrot mixture to the pan and pour the remaining chicken broth. Stir in the smoked paprika, if used.
    5. Bring the soup to a boil and then simmer over low heat until soup is reduced (about 5 minutes), then stir in gradually the whipping cream.
    6. Add chopped fresh french tarragon and adjust seasonings with salt and pepper. Continue simmering until soup is slightly thick.
    7. Serve in a bowl and garnish with carrot curls in the center, and swirl yogurt in concentric circles.

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