Friday, July 16, 2010

Curried Carrot Soup


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I’ve been making this soup for a long time; it’s one of Mr. Surly’s favorites. A few times he has eaten the entire pot of soup in one evening (he ate nothing else but this soup and bread). When I made this recent batch, he came home from working out and declared he would probably eat the entire pot of soup. Fortunately I made a huge salad for him to eat, so I have leftovers of the soup. I am amazed at the amount of food he eats. Granted, he works out every day, but still. When we first moved in together it seemed like I was always running out of food. But now, 2 years later, I have learned how to gauge his appetite better to make sure I feed him enough for dinner, so he isn’t foraging for food an hour later.

This is a great soup to make if you don’t feel like being in the kitchen; there is little prep work involved and it cooks quickly. It’s also pretty spicy, so I usually have naan, pitas, or some other type of bread to serve along with it. The greek yogurt helps to cool down your palate from the spiciness of the soup. Of course you can use sour cream instead, but greek yogurt tastes similar and is much healthier.



Curried Carrot Soup
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Serves 4-6

1 Tbl extra virgin olive oil
2 Tbl butter
1 medium onion, sliced
1 ½ lb packaged baby carrots
4 c chicken stock
2Tbl curry powder
½ to 1 tsp cayenne pepper
coarse salt
greek yogurt, for serving
fresh chives, for garnish
naan or bread for serving

Preheat pot over medium high heat. Add olive oil, butter, onions and carrots and sauté about 5 minutes, til the onions become translucent.

Pour in chicken stock, curry and cayenne, and pinch of salt to the pot. Bring to a boil, cover and cook until carrots are very tender when pierced with a fork, about 15 minutes.

Using an immersion blender, blend soup until smooth and there are no big chunks of carrots left (a regular blender or food processor would work if you don’t have an immersion blender). Adjust seasonings, if necessary.

Garnish with dollop of greek yogurt and chives. Serve with naan or bread, if desired.



Source: adapted from Rachel Ray via food network

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