Now that cooler weather has arrived, I’ve been searching for new soup recipes. I can’t wait to make this one because it just sounds so yummy! The recipe was posted on MSN this past Monday, but tucked away and probably not making it to your browser window. So, I just wanted to bring it out into the open. I’m going to make it this weekend and I think it would look really pretty served in a hollowed-out mini pumpkins for a festive fall table scape. Let me know if you make it and if you enjoyed it. I’ll post more soups and stews in the coming weeks.
Meanwhile, enjoy the fall weather!
Curried Carrot Soup
3 Tablespoons canola oil
2 teaspoons curry powder
8 medium carrots, peeled and thinly sliced
4 medium stalks celery, thinly sliced
1 medium onion, coarsely chopped
5 cups chicken broth – low sodium
1 Tablespoon lemon juice
1/2 teaspoon salt
freshly ground pepper to taste
1. Cook oil and curry powder in a large saucepan over medium heat, stirring until fragrant, 1 to 2 minutes. Stir in carrots, celery and onion; toss to coat in oil. Cook, stirring frequently, for 10 minutes. Stir in broth. Bring to a boil. Reduce heat and simmer until the vegetables are very tender, about 10 minutes. Remove from heat; let stand 10 minutes. Lay a paper towel over the surface of the soup to blot away the oil that has risen to the top. Discard the paper towel.
2. Working in batches of no more than 2 cups at a time, transfer the soup to a blender and puree (use caution when pureeing hot liquids). Or use a hand blender in the pot. Return pureed soup to the pan, place over medium heat and heat through. Season with lemon juice, salt and pepper.
Note: You can use Hot Madras curry powder for extra kick or Red pepper instead of black pepper or both!