Curried Cream of Carrot Soup With Ginger & Thyme
"Simple & Delicious"
- Ready In:
- 40mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 1 onion, minced
- 3 teaspoons garlic, minced
- 2 teaspoons fresh gingerroot, grated
- 2 tablespoons butter
- 1 1⁄2 tablespoons curry powder
- 1⁄2 teaspoon cinnamon
- 2 bay leaves
- 5 tablespoons fresh thyme, minced
- 2 lbs carrots, chopped
- 4 cups chicken or 4 cups vegetable stock
- 1⁄2 cup half-and-half cream
- salt & pepper
- chives (to garnish)
directions
- In a large soup pot melt butter and sauté onions, ginger,& garlic until translucent.
- Mix in curry, cinnamon, bay& fresh thyme.
- Add carrots, stock, salt& pepper and bring to a boil.
- Reduce flame and allow to simmer until carrots are tender (about 15 minutes).
- Remove from heat.
- Remove bay leaves.
- Puree soup.
- Whisk in half& half cream.
- Garnish soup with fresh cut chives.
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Reviews
-
This is excellent! I made it exactly as written, and it was very, very good. As I was eating my first bowl, I began thinking about the cinnamon and ginger combination. "I wonder what it would be like if I added a tablespoon of honey to the pot?" WOW! I loved it even more! Then I wondered how a dollop of plain yogurt might taste as a garnish. Another winning idea! No doubt about it - this recipe is a keeper! -
I didn't even add salt and for some reason this turned out really salty! i solved the problem by peeling and dicing a pear and then blending that it. Overall, I liked this soup quite a bit, and a bunch of vitamins is always a nice bonus! -
This was really, really good. The combo of the curry and cinnamon is perfect and I have this issue about not being able to eat carrot soup w/out ginger in it...so again this was perfect. The house smelled divine while it bubbled away and like Kate, I left my carrots on to simmer longer than 15..more like 25. Served with a dollop of light sour cream on top with salad and biscuits. PERFECT fall dinner! -
Such a delicious carrot soup recipe Carla! I followed the directions as written, the only difference being that my carrots took a lot longer to cook (perhaps because they were local and organic, I don't know). Everyone loved this recipe and I can see I'll be making it again and again. Thankyou.
RECIPE SUBMITTED BY
Carla C.
Netherlands
<p><br /> <br />My most used and favorite cookbook is the 1946 edition of Fannie Farmer's Boston Cooking School handed down to me from my Mother. <br /> <br />My most favorite kitchen utensils are a set of Johnson & Wales knives given to me by my mother, a professional chef. <br /> <br />I enjoy traveling to exotic places, trying new foods and bringing home rare ingredients to expirement with. <br /> <br />I work fulltime as a lab technician for a local diagnostic center. In addition to that, during my free time I'm either at the gym, listening to music, tending to my herb garden and/or trying out new recipes & ideas in the kitchen. <br /> <br />I am a classically trained singer and musician, passionate about music. <br /> <br />My favourite thing to do is sit outside in my garden with my husband, a glass of wine, good food, music & a few good friends. <br /> <br /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/AnimatedHostChallengeBanner.gif alt= /> <img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/200_artistrichardneuman-art-prints_.jpg border=0 alt=Photobucket - Video and Image Hosting /></p>
