CURRY CARROT SOUP
Serves 4
2 tablespoons olive oil
1½ pounds carrots, chopped into rough chunks, about 4 cups
1 cup finely chopped onion
½ cup finely chopped celery
3 cloves garlic, minced
1 tablespoon curry powder
4–5 cups low-sodium chicken stock
1 lime
 kosher salt
Garnish:
1 radish, cut into little slivers (optional)
 focaccia croutons
 freshly ground black pepper
Heat oil in a large Dutch oven or a heavy-bottomed pot over medium-high heat. Add the carrots and cook 3 to 4 minutes or until beginning to brown. Add the onions and celery, and cook another 3 to 4 minutes or until onions are translucent. Add the garlic and curry powder, and cook about 1 minute or until fragrant. Add 4 cups of chicken stock to deglaze the bottom of the pot, scraping up any browned bits with a wooden spoon. Bring to a simmer; cover and cook for 30 minutes or until carrots are very tender when pierced with a fork. Carefully transfer to a blender and puree until smooth, working in batches as necessary.

 

Season to taste with a squeeze of lime juice and a few pinches of salt. Add additional broth for a thinner soup. Divide soup among four bowls. Garnish each with a few pinches of radish slivers, focaccia croutons, and freshly ground black pepper. Serve immediately. Recipe by Caroline Ford. Photography by Brenda Crow.

 

Categories: Recipes

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