Total Time
1hr
Prep 30 mins
Cook 30 mins

I do not like carrots and this is one my favorite soups ever.

Ingredients Nutrition

Directions

  1. Heat the olive oil in a large heavy saucepan.
  2. Saute the onions over low heat for about 10 minutes. Add the garlic, ginger, carrots, curry powder, pepper, and salt. Stir to mix. Add the chicken stock, bring to a boil, and simmer, covered, for 30 minutes.
  3. Remove from the heat and cool to room temperature before pureeing the soup in batches until smooth.
  4. Chill for at least 6 hours. Garnish with fresh chives. Serves 8. Good warm also.

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