Keeping Up With Mrs. Smith

When a perfectionist moves into a fixer-upper…

Creamy Curried Carrot Soup

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I can tell the weather is changing because:

a.) I’m ready to for bed by 8:30, and b.) I crave a good bowl of soup.

Soup.

Isn’t it a miraculous thing?

My current favorite is a recipe I picked up from my friend, Liz, while in Maine:

Creamy Carrot Soup.

Even though I’ve been making a curried carrot soup for years, it never occurred to me to add cream.  Where have I been?  Heavy cream makes this soup so decadent you will want to lick the bowl.  And if you love all things Thai, swap out the heavy cream for coconut milk for even more depth of flavor.

With just a few simple ingredients (most of which you probably already have in your kitchen) you can enjoy your own bowl of velvety, comforting goodness tonight!

(And for those of you who are hesitant when it comes to vegetables, take another look at the words “creamy” and “coconut” and “curried.”)

CREAMY COCONUT CURRIED CARROT SOUP

Heat 3 tablespoons of oil (coconut or olive) over medium-high heat in a large, heavy bottomed pot.  Add 4 cups of peeled and sliced carrots, and saute for 10 minutes until slightly tender.

Add 1 large peeled and diced potato and 1 medium chopped yellow onion, and saute for 5 more minutes until onions are glossy and translucent.

While the veggies are cooking, add 1 teaspoon of salt, 1/2 teaspoon white pepper, 1 teaspoon of Madras curry powder and 1/2 teaspoon of ginger.

Cook’s Tip: I prefer Madras curry powder to regular curry because it has a more complex flavor and more heat.  If all you have is the regular, by all means use it.  Or skip it all together if you prefer a more mellow soup.

Slowly pour in 3 cups of chicken broth or vegetable stock.

Bring the mixture to a boil and then turn the heat to “low” and cover.  Simmer soup for 20 minutes until carrots are fork-tender.

Allow soup to cool slightly before transferring to blender in batches.

Puree until smooth and transfer to a bowl.  Repeat with the remainder of the soup and return to pot.

Over low heat, stir in 2 cups of coconut milk (or 1 cup heavy cream + 1 cup milk).

Mix well.  Add more salt and pepper to taste is desired.

Cook’s Tip: I prefer to season my soup with salt and pepper only after it is done cooking.  That way I don’t add too much salt and ruin the dish.

Soup’s on!

Now to decide whether I want a bowl before or after my nap…..

The Recipe

*3 Tablespoons coconut oil

*4 cups carrots, peeled and sliced

*1 large Russet potato, peeled and chopped

*1 medium yellow onion, chopped

*1 teaspoon salt

*1/2 teaspoon pepper

*1 teaspoon Madras curry powder

*1/2 teaspoon ground ginger

*3 cups chicken broth

*2 cups coconut milk

Heat oil in a large stock pot over medium-high heat.  Add carrots and saute 10 minutes  Add potato, onion and seasonings, and saute another 5 minutes or until onions are glossy and translucent.  Carefully pour in broth, bring to a boil, then reduce heat to “low” and cover with a lid.  Simmer for 20 minutes until carrots are fork tender.  Cool slightly and puree soup in batches.  Return pureed soup to pot.  Over low heat, stir in cream until well combined.  Add more salt and pepper to taste if desired and serve.

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