Thursday, September 12, 2013

Curried Carrot Soup

Between our own garden and the CSA we belong to we have ended up with a lot of carrots! I am not a huge raw carrot fan, but I found this recipe and it is really quite good.  My 16 month old drinks glasses of it and my 3 old uses it as a dip for her grilled cheese sandwiches.  It makes a great tomato soup alternative and is super easy to make.

I put a dollop of yogurt on the kid's soup to cut the heat of the curry


2 tablespoons olive oil
2 tablespoons butter 
1 medium onion, chopped
1 teaspoon curry powder
Coarse salt and ground pepper
1 quart vegetable stock
2 pounds carrots, peeled and cut into 1-inch chunks
1 to 2 tablespoons fresh lemon juice 
whole milk, plain yogurt
2 tablespoons coarsely chopped fresh cilantro, for garnish (optional)

Heat butter in a Dutch oven or large (4- to 5-quart) saucepan over medium heat. Add onion, curry powder, 2 teaspoons salt, and 1⁄4 teaspoon pepper. Cook, stirring occasionally, until onion is soft, about 5 minutes.

Add broth, carrots, and 21⁄2 cups water; bring to a boil. Reduce heat; cover, and simmer until carrots are tender, about 20 minutes.

With an immersion blender (if you don't have one just use a regular blender - just be careful not to put too much hot liquid in at once) puree soup until smooth. Add butter and more water to thin to desired consistency. Check the seasonings. If you used homemade vegetable stock you may need quite a bit more salt. Reheat, if necessary. Stir in lemon juice. Serve garnished with yogurt and cilantro, if desired.

Serves 4

Adapted from Martha Stewart Recipes

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