Easy & Healthy Recipe: Simple Curried Carrot Soup

As the weather gets cooler, there’s nothing more comforting, healthy and filling than soup.

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

Ingredients:

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

optional:
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

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