Curried Carrot Soup Recipe

by katerina on January 25, 2008

There are so many soups on the blogs this time of year, but I can’t get enough of them so here is one more. I truly believe that soup can be a full meal, in this case I had some toasted bread with it but a salad would be good too. I find both the process of making it and of eating it to be soothing. Especially these winter soups that get better with time. Put it on to simmer then go do something, relax and eat it when you are ready.

I can’t get over how fabulous simple soups can be, namely carrot soup. This is the second carrot based soup I have ever made and you can get such rich flavour out of simple ingredients. In this case this was inspired by a bag of baby carrots and some potatoes with my vegetable delivery. The addition of nuts, in this case almonds, really brings it all together.

Feel free to make this with any type of stock but if you are using store bought ease up on the salt a bit. I used a combination of leftover beef stock, water and home made chicken stock. This is a great use for those sad cooking carrots which are around this time of year.

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Curried Carrot Soup

(serves 4)

1 small onion, finely diced
2 tablespoon vegetable oil
1 thumb-sized ginger, peeled and minced
2 cloves garlic, minced
1 teaspoon curry powder
5 cups stock or water
2 medium baking potatoes, peeled and roughly chopped
¾ lb carrot, roughly chopped
¼ cup almonds
1 teaspoon salt
salt and pepper to taste
cilantro, for garnish

In a soup pot or large saucepan heat the oil over medium heat and saute the onion for 2 minutes, add the ginger and saute for another minute. Add garlic and curry powder and cook for another minute. Add remaining ingredients except cilantro. Cook for 30-45 minutes until carrots and potatoes are tender. Cool slightly and process through a blender. Heat through and adjust for seasoning. Serve garnished with cilantro.

Prep Time: 10 minutes | Cooking Time: 45 minutes | Total Time:55 minutes
Calories(approximate per serving): 235

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