Curried Carrot Soup
| Servings |
Ingredients
- 1 T EVOO 1 turn of the pan
- 2 T butter
- 1 medium onion chopped
- 1 1/2 pounds carrots
- 6 cups chicken stock or veggie broth
- 1 T mild curry paste or 1 ½curry powder
- 1/4 tsp 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
Ingredients
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Instructions
- Preheat medium pot over medium high heat. Add olive oil, butter, onions and carrots and saute 5 minutes. Add 4 cups chicken stock, curry 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.
- Pile a few pieces of cut chives at the center of each bowl and serve!
Recipe Notes
Adapted from Rachel Ray (www.foodnetwork.com)