I have been all about making soups from scratch lately. I guess I never realized how easy soup-making can be. I always imagined making a soup necessitated standing over the stove for hours at a time, furiously stirring and adding seasoning. Turns out, if you have all the ingredients on hand, making a soup from scratch can take less than 30 minutes. And we all know that I like to cook meals that take the least amount of time possible. Case in point: I fully intended to bake up a batch of cinnamon rolls this weekend, but the 2-3 hour length of time (at least) that it would take to do so was just too daunting. I am definitely a culinary wimp when it comes to recipes that take more than an hour (unless of course, we're talking about something that I can easily toss together in a slow cooker and then forget about it for the rest of the day -- but I suppose such recipes belong in a whole different category). Back to the soup -- it is super orange and super delicious. The curry flavor is not at all overwhelming; instead, it provides a nice counter-balance to the sweetness of the carrots.
Curried Carrot Soup (printer-friendly version)
makes 8-10 servings
2 tablespoons unsalted butter
1 cup chopped onion
1 teaspoon curry powder
2 teaspoons kosher salt
1/4 teaspoon ground black pepper
3 1/2 cups low-sodium vegetable broth
3 cups filtered water
2 pounds carrots, peeled and cut into 1-inch chunks (handily, baby carrots come in 2-lb bags...)
1 tablespoon fresh lemon juice
coarsely chopped fresh cilantro [optional, for garnish]
1. Melt butter in a large stock pot over medium heat. Add the chopped onion, curry powder, salt, and pepper. Saute the onions until softened, about five minutes.
2. Add the veggie broth, water, and carrots. Bring to a boil, then reduce heat to low, cover, and simmer for 20-30 minutes, or until the carrots are tender.
3. In several batches, puree the soup in a blender until smooth. Be careful to allow room for steam to escape from the blender when blending.
4. Return the pureed soup to the stock pot, and reheat if necessary. Stir in the lemon juice.
5. Serve immediately; garnish with chopped cilantro if desired.
(adapted from this Martha Stewart recipe)
makes 8-10 servings
2 tablespoons unsalted butter
1 cup chopped onion
1 teaspoon curry powder
2 teaspoons kosher salt
1/4 teaspoon ground black pepper
3 1/2 cups low-sodium vegetable broth
3 cups filtered water
2 pounds carrots, peeled and cut into 1-inch chunks (handily, baby carrots come in 2-lb bags...)
1 tablespoon fresh lemon juice
coarsely chopped fresh cilantro [optional, for garnish]
1. Melt butter in a large stock pot over medium heat. Add the chopped onion, curry powder, salt, and pepper. Saute the onions until softened, about five minutes.
2. Add the veggie broth, water, and carrots. Bring to a boil, then reduce heat to low, cover, and simmer for 20-30 minutes, or until the carrots are tender.
3. In several batches, puree the soup in a blender until smooth. Be careful to allow room for steam to escape from the blender when blending.
4. Return the pureed soup to the stock pot, and reheat if necessary. Stir in the lemon juice.
5. Serve immediately; garnish with chopped cilantro if desired.
(adapted from this Martha Stewart recipe)
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