Selle wrote:
metaphysical_muse wrote:
I make a mean curried carrot soup.
Can I have the recipe please pretty please with a cherry on top?
Here you go:
Curried Carrot Soup
2 lbs of carrots (About 4 or 5 large carrots. Don't buy baby carrots. Just get the big ones like the horses eat- it's a lot cheaper); scrubbed and skin left on
1 large sweet potato; scrubbed and skin left on (extra vitamins)
1 large onion; chopped
1 stalk of celery; chopped
2-3 Tbl. extra-virgin olive oil
3 garlic cloves; roughly chopped
2 1/2 tsp. curry powder
1/2 tsp. garam masala (use less if you don't like things spicy; you can find this at Indian stores)
1/2 tsp. kosher salt
5 cups vegatable stock
1/2 cup of milk (soy would be great!)
salt and pepper
Chop carrots and sweet potato into approx. 1/2 inch pieces. Saute in a large soup pot with oil, onion, and celery about 5 minutes. Add the garlic cloves and saute an additional 3-5 minutes until sweet potato begins to soften (Stir often so things don't burn- you may get some carmalization on the bottom of the pot, it's okay! It will taste good later). Add salt, curry powder, and garam masala and cook for another minute. Add veg stock and bring soup to a boil. Reduce heat and simmer until sweet potato mashes easily. Remove from the heat and puree* until smooth. Add milk and stir. Season to tast with additional salt and pepper.
* I use a hand held immersion blender. Much easier (and safer!) than transfering the soup to a blender and pureeing in batches.
Enjoy!
)
It's a pretty inexpensive recipe, and it makes a lot. It's wonderful as leftovers or you could always freeze the leftovers and have later, too. If you don't have the garam masala it's okay to leave it out, just at a little extra curry powder if you think the soup needs a bit of a kick.
I would love to see the recipe for the pumpkin soup!
- I got my tickets
