Curried Carrot Soup
If your carrots don't taste sweet enough, add up to a teaspoon of sugar in step 2. To serve the soup chilled, let cool, and then refrigerate in a covered container.
Everyday Food, November 2004
- Prep Time 20 minutes
- Total Time 40 minutes
- Yield Serves 4
- 2 tablespoons butter
- 1 cup chopped onion
- 1 teaspoon curry powder
- Coarse salt and ground pepper
- 2 cans (14 1/2 ounces each) reduced-sodium chicken broth (about 3 1/2 cups)
- 2 pounds carrots, peeled and cut into 1-inch chunks
- 1 to 2 tablespoons fresh lemon juice
- 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 3 cups water; bring to a boil. Reduce heat; cover, and simmer until carrots are tender, about 20 minutes.
- In a blender, puree soup in batches until smooth; transfer to a clean saucepan. Add more water to thin to desired consistency. Reheat, if necessary. Stir in lemon juice. Serve garnished with cilantro, if desired.
Note: Hot liquids will expand when blended, so be careful not to fill the jar of the blender more than halfway. To prevent the liquid from spattering, allow the heat to escape: Remove the cap from hole in lid, and cover lid with a dish towel when blending.
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