Sunday, December 16, 2007

Curried Carrot Soup

I was so over all the sugar from the 300 cookies I've made in the last two days, I was dying for the Carrot Soup tonight. It's another winner from Everyday Food. Quick, easy and delicious. I ended up mixing in my cilantro and it made it even better.

Serves 4
2 tablespoons butter
1 cup chopped onion
1 teaspoon curry powder
Coarse salt and ground pepper
2 cans (14 1/2 ounces each) reduced-sodium chicken broth (about 3 1/2 cups)
2 pounds carrots, peeled and cut into 1-inch chunks
1 to 2 tablespoons fresh lemon juice
2 tablespoons coarsely chopped fresh cilantro, for garnish (optional)

Heat butter in a Dutch oven or large (4- to 5-quart) saucepan over medium heat. Add onion, curry powder, 2 teaspoons salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until onion is soft, about 5 minutes.
Add broth, carrots, and 3 cups water; bring to a boil. Reduce heat; cover, and simmer until carrots are tender, about 20 minutes.
In a blender**, puree soup in batches until smooth; transfer to a clean saucepan. Add more water to thin to desired consistency. Reheat, if necessary. Stir in lemon juice. Serve garnished with cilantro, if desired.

**I used my immersion blender right in the saucepan, and then just left it on the stove to keep hot until I was ready to serve it, and I didn't need to add more water at all.

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