A quick google search gave me Rachael Ray's version as the first hit. It looked simple enough, but I added a few tweaks. I used half an onion and replaced the other half with a shallot since it was all I had. I also halved the amount of butter, added 2 teaspoons of fresh, chopped ginger, and replaced the sour cream with nonfat plain yogurt.
Curried Carrot Soup (adapted from Rachael Ray's recipe here)
makes 4-6 servings
1 tablespoon extra virgin olive oil
1 tablespoon butter
1/2 medium onion, chopped
1 shallot, chopped
2 teaspoons fresh peeled ginger, finely chopped
1 pound packaged baby carrots
2 (13.5 oz.) cans chicken broth
1 1/2 tablespoons curry powder
1/4 to 1/2 teaspoon ground cayenne pepper
Kosher salt
Nonfat plain yogurt
Snipped scallions (optional)
Preheat medium pot over medium high heat. Add olive oil, butter, onions, shallots, ginger, and carrots and saute 5 minutes.
Add the chicken broth, curry and cayenne, and about 1 teaspoon salt to the pot. Bring to a boil, cover and cook until carrots are very tender, about 15 minutes.
Using an immersion blender, carefully puree the soup. Alternatively, you can use a blender to puree the soup in small batches.
Ladle into bowls and top with a heaping spoonful of yogurt (or sour cream) and scallions.
makes 4-6 servings
1 tablespoon extra virgin olive oil
1 tablespoon butter
1/2 medium onion, chopped
1 shallot, chopped
2 teaspoons fresh peeled ginger, finely chopped
1 pound packaged baby carrots
2 (13.5 oz.) cans chicken broth
1 1/2 tablespoons curry powder
1/4 to 1/2 teaspoon ground cayenne pepper
Kosher salt
Nonfat plain yogurt
Snipped scallions (optional)
Preheat medium pot over medium high heat. Add olive oil, butter, onions, shallots, ginger, and carrots and saute 5 minutes.
Add the chicken broth, curry and cayenne, and about 1 teaspoon salt to the pot. Bring to a boil, cover and cook until carrots are very tender, about 15 minutes.
Using an immersion blender, carefully puree the soup. Alternatively, you can use a blender to puree the soup in small batches.
Ladle into bowls and top with a heaping spoonful of yogurt (or sour cream) and scallions.
If you don't have yogurt or sour cream, you can also add a swirl of cream into the soup to balance out the spices, but you'll lose the tanginess of the yogurt.
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