Curried Carrot Soup
- Reviews 3
Ready In: 35 mins
Serves: 8
Ingredients
- 4 (14 1/2ounce) cans chicken broth (use vegetable broth for vegetarian or vegan version) or 4 (14 1/2ounce) cans vegetable broth (use vegetable broth for vegetarian or vegan version)
- 2 lbs carrots, cleaned and cut into 2 inch lengths
- 1 large onion, chopped
- 1 tablespoon butter (or oil for vegans)
- 2 1⁄2 tablespoons curry powder
- 1⁄2 teaspoon turmeric
- 1⁄4 teaspoon ground ginger
- 1⁄8 teaspoon cayenne pepper
- 3⁄4 cup cream (skip for vegans) (optional)
- salt and pepper
Directions
- Saute in a large pot, the onion with the butter until translucent. Add the broth and carrots and bring to a boil.
- Add all the spices and continue to boil until the carrots are cooked through.
- In a food processor or blender, puree the soup until the texture is smooth. You will need to do this in batches so that it doesn't over flow.
- Return to the pot and stir, adjusting the salt and pepper if needed. Mix in the cream for a creamy and indulgent version. Serve hot.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off