Creamy Carrot With Curry Soup Food

CREAMY CURRIED CARROT SOUP

Steps:

• In a large saucepan, saute onion in oil. Stir in the broth, carrots, curry, thyme and bay leaf. Bring to a boil. Reduce heat; simmer, uncovered, for 25-30 minutes or until carrots are tender. , Discard bay leaf. Cool slightly. Transfer half of the soup to a blender; add half of the cream cheese. , Cover and process until smooth; repeat with remaining soup and cream cheese. Return all to the pan. Heat through. Stir in the parsley, salt and cayenne if desired.

CREAMY CARROT WITH CURRY SOUP

Steps:

• Heat oil over medium-high heat in a large, deep saute pan until shimmering.
• Add carrots, then onion; saute, stirring very little at first, then more frequently, until vegetables start to turn golden brown, 7 to 8 minutes.
• Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
• Add curry powder; continue to saute until fragrant, 30 seconds to 1 minute longer.
• Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until carrots are tender, about 10 minutes.
• Using an immersion blender or traditional blender, puree until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)
• Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.

CURRIED CREAM OF CARROT SOUP

Steps:

• In a large saucepan, cook the onion, garlic and ginger in butter over moderately-low heat, stirring, until onion is softened.
• Stir in curry and cinnamon and cook, stirring, for 10 seconds.
• Add carrots, stock, bay leaf, thyme, pepper and 1 ½ cups water, and boil.
• Simmer mixture, covered, for 30 minutes.
• Discard bay leaf and, in a blender, puree mixture in batches, transferring it to a large saucepan.
• Whisk in cream, honey and salt to taste.
• Ladle into bowls and top each serving with a dollop of yoghurt and a sprinkling of scallion.
• Good hot or cold.

CURRIED CARROT SOUP

Steps:

• Preheat medium pot over medium high heat. Add olive oil, butter, onions and carrots and saute 5 minutes. Add 4 cups chicken stock, curry and cayenne, and about 1 teaspoon salt to the pot. Bring to a boil, cover and cook until carrots are very tender, about 15 minutes. Place pot on a trivet next to food processor. Process soup in 2 or 3 small batches until soup is smooth and carrots are fully pureed. Transfer processed soup into a large bowl as you work to make room for more soup in the food processor. Return completed soup to the soup pot and place back over low heat. If the soup is too thick, add remaining stock, up to 2 cups, to achieve desired consistency. Adjust seasonings. Place sour cream in a plastic condiment squeeze bottle or into a medium food storage bag. Cut a very small hole in the corner of the bag with scissors. Ladle soup into bowls and squirt a swirl of sour cream around the bowl from the center out to the rim. Drag a toothpick from the center of the bowls out to the edges, forming a spider web design on soup. Pile a few pieces of cut chives at the center of each bowl to resemble green spiders in their webs! Cool!

CREAMY CARROT WITH CURRY SOUP

Steps:

• 1. Heat oil over medium-high heat in a large, deep saute pan or Dutch oven, until shimmering.
• 2. Add carrots, then onion; saute, stirring very little at first, then more frequently, until vegetables start to turn golden brown, about 12 to 14 minutes.
• 3. Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 15 minutes longer.
• 4. Add curry powder; continue to saute until fragrant, 30 seconds to 1 minute more.
• 5. Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until carrots are tender, about 10 to 13 minutes.
• 6. Using an immersion blender or traditional blender, puree until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, and then add to the soup.)
• 7. Return to pan (or soup pot) if using traditional blender; add half-and-half to the mixture. Mixture should be soup-like, yet thick enough to float a garnish. Heat through, and ladle into bowls and serve. Garnish with chopped roasted pistachios if desired.

CURRIED CARROT SOUP

Steps:

• Saute in a large pot, the onion with the butter until translucent. Add the broth and carrots and bring to a boil.
• Add all the spices and continue to boil until the carrots are cooked through.
• In a food processor or blender, puree the soup until the texture is smooth. You will need to do this in batches so that it doesn't over flow.
• Return to the pot and stir, adjusting the salt and pepper if needed. Mix in the cream for a creamy and indulgent version. Serve hot.

CURRIED CARROT SOUP

Steps:

• Heat butter in a Dutch oven or large (4- to 5-quart) saucepan over medium heat. Add onion, curry powder, 2 teaspoons salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until onion is soft, about 5 minutes.
• (At this point, if your carrots don't taste sweet enough, add a teaspoon of sugar). Add broth, carrots, and 3 cups water; bring to a boil. Reduce heat; cover, and simmer until carrots are tender, about 20 minutes.
• In a blender, puree soup in batches until smooth; transfer to a clean saucepan. Add more water to thin to desired consistency. Reheat, if necessary. Stir in lemon juice. Serve garnished with cilantro, if desired.

CREAMY CARROT SOUP

Steps:

• Combine carrots, broth, onion, thyme, bay leaf and allspice in large pot and bring to boil. Reduce heat, cover and simmer until carrots are tender, about 15 minutes. Remove bay leaf.
• Working in batches, puree soup in blender until smooth, adding some of beans with each batch. Return soup to same pot; add milk. Stir over low heat until heated through. Season with salt and pepper and serve.

CURRIED CARROT SOUP

Steps:

• Heat oil in a large pot over medium heat. Saute onion until tender and translucent. Stir in the curry powder. Add the chopped carrots, and stir until the carrots are coated. Pour in the vegetable broth, and simmer until the carrots are soft, about 20 minutes.
• Transfer the carrots and broth to a blender, and puree until smooth. Pour back into the pot, and thin with water to your preferred consistency.

RED CURRY CARROT SOUP

Steps:

• Cook noodles according to package directions (discard seasoning packets or save for another use)., Meanwhile, in a Dutch oven, saute garlic in oil for 1 minute. Spoon 1/2 cup cream from top of coconut milk and place in the pan. Add the curry paste, curry powder and turmeric; cook and stir until oil separates from coconut milk mixture, about 5 minutes., Stir in the meatballs, broth, zucchini, carrot, cabbage, fish sauce and remaining coconut milk. Bring to a boil. Reduce heat; simmer, uncovered, until carrot is tender and meatballs are heated through, 15-20 minutes. Drain noodles; stir into soup. , Garnish with bean sprouts, chow mein noodles, basil, green onions and microgreens if desired.