Curried Carrot Soup

Recipe by C. Taylor
READY IN: 35mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 4
    (14 1/2 ounce) cans chicken broth (use vegetable broth for vegetarian or vegan version) or (14 1/2 ounce) 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 12
    tablespoons curry powder
  • 12
    teaspoon turmeric
  • 14
    teaspoon ground ginger
  • 18
    teaspoon cayenne pepper
  • 34
    cup cream (skip for vegans) (optional)
  • salt and pepper
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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.
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