Patty published on January 17, 1970
Curry Carrot Soup (Heritage Cove)
Total time: 35 minutes
Yields: 6-8
Author: Renee Van Vlack
Source: unknown
Ingredients
- 3 lbs carrots, peeled and cut up thin
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 celery ribs, sliced into pieces about 1/4 inch thick
- 2 garlic cloves, minced
- 1 teaspoon curry powder
- 1 teaspoon ground ginger
- 6 cups chicken broth, increase cups to match number of servings
- 1 teaspoon salt
- pepper
- tablespoons heavy cream, half and half, or sour cream
Instructions
Heat the olive oil in a large soup pot over medium heat. Add the onions and celery. Cook, stirring occasionally until the onion is soft, about 5-6 minutes. Add the garlic, stirring occasionally so as not to burn the garlic and cook another 2 minutes.
Add the carrot and stir well. Stir in the curry powder and grind ginger and cook, stirring constantly for 30 seconds.
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 to 30 minutes.
Use a blender and mix the soup until creamy and smooth.
Serve hot into bowls, add salt and pepper to tast. add dollup of whipped cream on top of each bowl.
Heat the olive oil in a large soup pot over medium heat. Add the onions and celery. Cook, stirring occasionally until the onion is soft, about 5-6 minutes. Add the garlic, stirring occasionally so as not to burn the garlic and cook another 2 minutes.
Add the carrot and stir well. Stir in the curry powder and grind ginger and cook, stirring constantly for 30 seconds.
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 to 30 minutes.
Use a blender and mix the soup until creamy and smooth.
Serve hot into bowls, add salt and pepper to tast. add dollup of whipped cream on top of each bowl.
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