Curry Carrot Soup

Curry Carrot Soup
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Curtiss Hemm, Pink Ribbon Cookbook

1 lb. carrots, peeled, cut into 2" pieces
1 medium spanish onion, peeled, cut into 2" dice
3 tablespoons curry powder
1 ½ quart chicken broth, organic, low sodium
1 tablespoon extra virgin olive oil
Sea salt, to taste
Black pepper, fresh ground, to taste

Combine all ingredients in a medium pot and bring to a boil.  Reduce heat and simmer 35 minutes.  Remove soup from heat and allow to cool slightly. 

Using an immersion blender, puree the soup until very smooth, or, if using a blender, work in batches to puree soup.

Bring pureed soup back to a serving temperature, then divide among bowls and serve.

This soup can benefit from a drizzle of extra virgin olive oil or a spoonful of low fat sour cream.  The sweet savory spices of curry are a natural contrast to the velvety sweet carrots.

Safety Note: If using a blender, allow the soup to cool to just above room temperature before you puree, and then reheat the pureed soup prior to serving.