Friday, February 19, 2010

Curried Carrot Soup

I have made this soup several times now. It's quick. It's easy. It freezes well. You can put as much or as little heat as you want. I found it on Three Many Cooks. This soup is perfect for a cool (Florida?) day or as part of your brownbag lunch!

Nothing bad can come from this combination. Cook these guys until they're tender and brown.

I used baby carrots. I wish I had bought regulation-sized carrots. Chopping up a pound of those little guys was a little tedious.

The receipe calls for curry powder. I happen to have this green curry paste to use it up! Use as much as you dare!

After everything has simmered, and the mixture is blended in the food processor, it can be mistaken for baby food.

I package up the soup at this point. You can put those party cups to good use!

Fill the bag with one serving. You can pull the bag out of the cup once it is frozen. Keep the soup-sicle in the freezer until ready to use. When the soup is thawed, you can add water to the consistency of your choice. Enjoy!

Curried Carrot Soup
From: Three Many Cooks

Yields 6 to 7 cups, serving 6 to 8

2 tablespoons olive oil
1 large onion, cut into large dice
1 1/2 pounds carrots, peeled and cut into 1-inch chunks
1 tablespoons butter
1 large pinch sugar
3 large garlic cloves, thickly sliced
2 tablespoons curry paste
3 cups chicken broth
1 to 1 1/2 cups half and half or whole milk
Salt and ground black pepper

Heat oil over medium-high heat in a large deep sauté pan until shimmering. Add carrots and then onions; saute, stirring very little at first and more frequently at the end, until carrots start to turn golden brown, 7 to 8 minutes. Reduce heat to low and add butter, sugar, and garlic; continue to cook until all vegetables are a rich spotty caramel color, about 10 minutes longer. Add selected curry powder; continue to sauté until fragrant, 30 seconds to a minute longer.

Add broth; bring to a simmer over medium-high heat. Reduce to low and simmer, partially covered, until carrots are tender, about 10 minutes. Transfer to a blender; puree until very smooth, 30 seconds to a minute.

Return to sauté pan (or a soup pot if pan is too shallow for milk addition); add enough milk so that mixture is thin enough to be soup, yet thick enough to float optional garnish. Heat through, ladle into small bowls, garnish, and serve.

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