In a large sauce pan over medium heat cook 3 tbsp of canola oil with 2 tsp curry powder – keep stirring until fragrant * Stir in 8 medium carrots, peeled and thinly sliced, 4 medium stalks celery also thinly sliced and one medium onion, coarsely chopped and toss to coat in oil * Cook stirring frequently for 10 minutes * Stir in 5 cups of reduced sodium chicken broth * Bring to a boil * Reduce heat and simmer until the vegetables are very tender – maybe 10 minutes * Remove from the heat and let stand for 10 minutes * Use a paper towel to blot away any excess oil that has risen to the top * Transfer the soup in batches of no more than two cups at a time, to a blender and puree * Return the soup puree to the pan and heat through over medium heat * Season with lemon juice , salt and pepper * I prefer a milder curry powder for this recipe * hot curry powder such as Madras can be hard to control * The ingredients are simple and the flavor is curried carrot!
CURRIED CARROT SOUP
20 Friday Jan 2017
Posted Recipes
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