Curried Carrot Soup
Ingredients:
- 1 tablespoon extra virgin olive oil
- 2 tablespoons butter
- 1 medium onion, chopped
- 1 1/2 pounds packaged baby carrots, from produce section
- 6 cups chicken stock, available on soup aisle
- 1 1/2 tablespoon Miss Anna’s Mellow Pepper Sauce or 1 1/2 tablespoons Catch a Fire curry powder
- 1/4 to 1/2 teaspoon ground cayenne pepper
- Coarse salt
- 1 cup sour cream
- Plastic condiment bottle or medium plastic food storage bag
- 6 blades fresh chives, cut into 1-inch pieces
Instructions:
- Preheat medium pot over medium high heat. Add olive oil, butter, onions and carrots and saute 5 minutes.
- Add 4 cups chicken stock, Miss Anna’s or curry powder 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.
- Place pot on a trivet next to food processor. Process soup in 2 or 3 small batches until soup is smooth and carrots are fully pureed.
- Transfer processed soup into a large bowl as you work to make room for more soup in the food processor.
- Return completed soup to the soup pot and place back over low heat. If the soup is too thick, add remaining stock, up to 2 cups, to achieve desired consistency.
- Adjust seasonings. Place sour cream in a plastic condiment squeeze bottle or into a medium food storage bag. Cut a very small hole in the corner of the bag with scissors.
- Ladle soup into bowls and squirt a swirl of sour cream around the bowl from the center out to the rim.
- Drag a toothpick from the center of the bowls out to the edges, forming a spider web design on soup.
- Garnish with cut chives.
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