Thursday, October 6, 2011

Curried Carrot Soup

Its getting to be cold out, so of course we're craving SOUP!

With the gazillion carrots we harvested from our little garden, I decided to look into Carrot Soup recipes....

Here's one I liked and tweeked to fit my family's palate! Hope you think its as scrumptious as we did!!!

1 large white onion (chopped) and
2 green onion (chopped) in a pot with either
1-2 Tbsp olive oil or butter

Chop up about
4 lbs of carrots (no need to peel them)

Dump the carrots and
4 cans (14 1/2 oz) of chicken broth
into the pot with the onions and bring to a boil
Once boiling, simmer for about 30-45 minutes until carrots are super soft

Once the carrots/onions/broth are all softened
and puree the mix until beautifully smooth
(about 3 cups at a time--don't fill the blender all the way up, as it will spit out the hot hot hot soup and burn you! I promise!)

Pour all of the pureed soup back into the pot and add
1 more can (14 1/2 oz) chicken broth
2-4 Tbsp butter
1/2 tsp curry powder*** (more if you like more spice but start with 1/2 and taste it)
2 tsp salt
1-2 tsp pepper and
2-3 Tbsp lemon juice

Serve with yummy bread and
a Dollop of Sour Cream or Plain Yogurt

***a variation on this is adding ground ginger instead of curry powder.
If you do this, don't add so much pepper. :)
Also very yummers and not so spicy