Carrot soup with curry
Tuesday, May 6, 2008 | | |Recipe courtesy EatingWell.com
Carrot soup with curry
If you like a little heat, use the hot Madras curry powder in this recipe. Serve as a light lunch or a drink before dinner.
3 tablespoons canola oil
2 teaspoons curry powder
8 medium carrots, peeled and finely sliced
4 medium stalks celery, thinly sliced
1 medium onion, coarsely chopped
5 cups reduced sodium chicken broth
1 tablespoon lemon juice
1 / 2 teaspoon salt
Freshly ground pepper to taste
Cook, oil and curry powder in a large saucepan over medium heat, stirring, until fragrant, 1 to 2 minutes. Stir in carrots, celery and onion and stir to coat in oil. Cook, stirring often for 10 minutes. Stir in broth. Bring to a boil. Reduce heat and simmer until vegetables are very tender, about 10 minutes. Remove from heat and let stand 10 minutes. Lay a paper towel on the surface of the soup stain non-oil that has reached the summit. Discard the paper towel.
From working in batches of more than 2 cups at a time, transfer the soup to a blender and puree (be cautious when pureeing hot liquids). Return pureed soup to the saucepan to medium heat and warm. Season with lemon juice, salt and pepper.
Carrot soup with curry
If you like a little heat, use the hot Madras curry powder in this recipe. Serve as a light lunch or a drink before dinner.
3 tablespoons canola oil
2 teaspoons curry powder
8 medium carrots, peeled and finely sliced
4 medium stalks celery, thinly sliced
1 medium onion, coarsely chopped
5 cups reduced sodium chicken broth
1 tablespoon lemon juice
1 / 2 teaspoon salt
Freshly ground pepper to taste
Cook, oil and curry powder in a large saucepan over medium heat, stirring, until fragrant, 1 to 2 minutes. Stir in carrots, celery and onion and stir to coat in oil. Cook, stirring often for 10 minutes. Stir in broth. Bring to a boil. Reduce heat and simmer until vegetables are very tender, about 10 minutes. Remove from heat and let stand 10 minutes. Lay a paper towel on the surface of the soup stain non-oil that has reached the summit. Discard the paper towel.
From working in batches of more than 2 cups at a time, transfer the soup to a blender and puree (be cautious when pureeing hot liquids). Return pureed soup to the saucepan to medium heat and warm. Season with lemon juice, salt and pepper.
