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"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Curried Carrot Soup Recipe

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This recipe for Curried Carrot Soup is from The Lifelong Fitness Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 T butter
1 c. chopped onion
1 TSR curry powder
Coarse salt and ground pepper
2 cans (14.5 oz each) reduced-sodium chicken broth(about 31/2 cups)
2 lbs. carrots, peeled and cut in to 1-inch chunks
1 to 2 T fresh lemon juice
2 T coarsely chopped fresh cilantro, for garnish (optional)
Directions:
Directions:
1. Heat the butter in a large (4-5 quart) saucepan over medium heat. Add the onion, curry powder, 2 TSR salt, and 1/4 TSR pepper.
2. Add the broth, carrots, and 3 cups water; bring to a boil. Reduce the heat; cover and simmer until carrots are tender, about 20 minutes.
3. In a blender, puree the soup in batches until smooth; hot liquids will expand when blended, so be careful not to fill the jar of the blender more than halfway. To prevent the liquid from spattering, allow the heat to escape: Remove the cap from the hole in the lid and cover the lid with a dish towel when blending. Transfer to clean saucepan. Add more water to thin to desired consistency. Reheat, if necessary. Stir in lemon juice. serve garnished with cilantro, if desired.
Personal Notes:
Personal Notes:
Can be time consuming, but its good as soup or we use it as a curry sauce with chicken and rice.

 

 

 

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