Curried Carrot Soup

I really, really, really, really loved this soup.

However, pureed soups don’t keep me full for anything, so I ladeled it over coconut rice. If you like carrot and you like curry then you’ll love this. If you hate either one, I would really advise against it. The rich, creamy texture was so good, though.

I thought, while making it, that I should probably add some chicken or something. I decided against it.

Within the first few bites of dinner Andrew said, “This would be great with chicken.”

Damn it. I knew I should have listened to myself.

My patience was tested waiting for the carrots to cook, but that meant I could eat all the toasted coconut I wanted. Trade-offs. And if you’re thinking, “It’s spring! Why the heck are you makin’ soup?!” That’s because it’s still very much chilly most days, and it rains. A lot. [Ignore the fact that I’ve been outside with the dog at the park in the sun the past two evenings].

Inspiration: Serious Eats

Ingredients

• 6 tablespoons butter [I used 3 butter, 3 olive oil]
• 1 small onion, chopped
• 3 cups chopped carrots
• 3 cups chicken or vegetable stock [chicken for me!]
• 2 teaspoons curry powder
• 1 1/2 cups cream [or milk, but I used soy cream]
• salt and pepper to taste
• yogurt as a garnish [optional, and I sooooo didn’t use it]
• toasted coconut as a garnish [this was delish]

Preparation

1. Melt the butter in a saucepan and add the olive oil.
2. Once melted, add the onion and sautee until translucent–about five to eight minutes.
3. Add carrots and coat with butter [and oil], and cook until almost soft–about 15 minutes.
4. Add curry powder and stir allowing the curry to coat everything and smell awesome.
5. Add broth and bring to a boil.
6. Once boiling reduce to a simmer and let carrots get really soft–about 10 to 15 minutes.
7. Puree using the blender, Magic Bullet, or food processor of choice.
8. Return back to saucepan and add the cream[milk].
9. Allow the mixture to simmer and add the salt and pepper to taste.
10. Do not taste directly from the pan or you will burn your tongue for a week. It sucks.
11. Allow to cool, and serve as you see fit!