I love homemade soup! ¬†Actually, homemade soup is the only soup I eat. ¬†I just don’t like the canned stuff. ¬†And soup is EASY to make.
I’m ¬†someone who doesn’t like to spend hours in the kitchen. ¬†I like recipes that are easy, have simple ingredients, and don’t take much time (or talent!).
So here’s one of my favorite recipes for Simple &¬†Easy Curried Carrot Soup.
Don’t let the “curried” scare you off. ¬†The bit of curry powder gives it just a nice hint of flavor that makes people go “mmm” but not know what the secret ingredient is.
I’ve found that different curries have different strength….so I suggest the first time you make it, use the recommended 1 teaspoon, and go light on the teaspoon! ¬†Then once you’ve made it a few times you can see just how much ‘heat’ you like. ¬†Also keep in mind the the hotness seems to increase the longer the soup sits. ¬†So the leftover soup might seem hotter (spicier) than when you eat it fresh right after cooking.
So here you go — enjoy and let me know how you like it! ¬†
Simple & Easy Curried Carrot Soup
1 tablespoon olive oil
1 medium onion, sliced
2 celery ribs, sliced into pieces about 1/4-inch thick
2 garlic cloves
3 pound carrots, rinsed & scrubbed but unpeeled, cut into 1/2-inch thick rounds
1 teaspoon curry powder (*you can use up to one Tablespoon, depending on the brand, as some are stronger than others).
1 teaspoon ground ginger
6 cups reduced-sodium chicken broth
Salt & pepper to taste
Per Serving:¬† 1-2 tablespoons of heavy cream, OR half & half, OR 1 tablespoon of sour cream
1) ¬† Heat the oil in a large soup pan over medium heat.¬† Add the onion and celery.¬† Cook, stirring occasionally until the onion is soft, about 5 minutes.¬† Add the garlic, stirring occasionally (so as not to burn the garlic) and cook for about another 2 minutes.
2)¬† Add the carrots and stir well.¬† Stir in the curry powder and ground ginger and cook, stirring constantly, for 30 seconds.
3)¬† Add the broth. Bring to a boil over high heat.¬† Reduce heat to medium-low, and cover pot.¬† Simmer until carrots are tender, about 25-30 minutes.
4)¬†¬† Use an immersion blender and mix the soup right in the pot, until creamy and smooth.
5)¬† Serve hot into bowls.¬† Add salt & pepper to taste.¬† Add cream on top (or mixed into) each bowl, if desired.
¬© Dinneen Diette