Saturday, March 6, 2010
Curried Carrot Soup
I looooove carrot soup! I've tinkered around with several different recipes, which sometimes had not-so-great results (too spicy, too bland, etc), but this recipe from Martha Stewart's Great Food Fast was very well balanced. I have to admit though, I did tinker with this recipe, too!
Instead of 2 pounds of carrots like the recipe calls for, I used about 1.5, and added 4 oven roasted roma tomatoes. I love the tangy flavour they add.
I didn't taste much curry in this soup. I didn't mind that, but I might add garam masala instead if I want more of a curry flavour. Who knows, maybe the tanginess of the tomatoes took away from it.
Source: Martha Stewart's Great Food Fast
2 tablespoons butter (I used Earth Balance)
1 cup chopped onion
1 teaspoon curry powder
Coarse salt and fresh ground pepper
3 cups chicken broth
2 pounds carrots, peeled and cut into 1 inch chunks (I used 1.5 pounds)
1 to 2 tablespoons fresh lemon juice
2 tablespoons coarsely chopped fresh cilantro (omitted)
(I added 4 roasted roma tomatoes)
Preheat oven to 350F. Prep vegetables while oven preheats. Cut tomatoes in half, and scoop out seeds using a spoon. Arrange tomatoes on an olive-oil greased oven-proof dish. Season with sea salt and fresh ground pepper. Roast for 30 minutes, flipping halfway through.
Heat the butter in a Dutch oven or large (4- to 5-quart) saucepan over medium heat. Add the onion, curry powder, 2 teaspoons salt, and 1/4 teaspoons pepper. Cook, stirring occasionally until the onion is soft, about 5 minutes. Add tomatoes, and set the roasting pan aside.
Add the broth, carrots, and 3 cups water. Add some of the water to the pan used to roast the tomatoes, and scrape all those wonderful cooked-on bits, and pour in the saucepan. Bring to a boil. Reduce the heat; cover, and simmer until the carrots are tender, about 20 minutes.
In a blender, puree the soup in batches until smooth (I used a hand blender). Stir in lemon juice, and garnish with cilantro (if using).