CURRIED CARROT SOUP
Provided by Rachael Ray : Food Network
Categories appetizer
Time 25m
Yield Up to 6 (1 1/2 cup) servings
Number Of Ingredients 11
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!
CURRIED CARROT SOUP
Quick, easy, and light. Plus it's the only way to get my niece to eat carrots.
Provided by Doug Matthews
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Carrot Soup Recipes
Time 40m
Yield 6
Number Of Ingredients 6
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.
Nutrition Facts : Calories 133.3 calories, Carbohydrate 20.2 g, Fat 5.4 g, Fiber 5.6 g, Protein 2.4 g, SaturatedFat 0.7 g, Sodium 414.7 mg, Sugar 10 g
CURRIED PUMPKIN SOUP
This is an excellent winter soup. Serve with a hearty bread. The first time we made this my father misread the original recipe and we added 2 cans of pumpkin instead of 2 cups. The result was a much thicker soup which we all liked. So for a thinner soup reduce the amount of canned pumpkin.
Provided by ktkate
Categories Vegetable
Time 1h5m
Yield 6 1/2 cups, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Heat olive oil and add mushrooms, and onions. Cook until tender.
- Add flour and curry.
- Gradually add the chicken broth.
- Cook and stir constantly over medium heat until thickens.
- Add everything else, but the milk. (For a thinner soup reduce the amount of canned pumpkin).
- Simmer 10 minutes.
- Add the milk and stir until hot.
Nutrition Facts : Calories 274.7, Fat 9.9, SaturatedFat 4.7, Cholesterol 24.7, Sodium 669.7, Carbohydrate 36.3, Fiber 2.7, Sugar 9.9, Protein 14.4
CURRIED PUMPKIN SOUP
Quick, easy and a wonderful and tasty addition to your Thanksgiving dinner. Paint streaks of sour cream or swirl a teaspoon of heavy cream carefully on the surface. Top with chopped chives or a sprinkling of toasted pumpkin seeds for that extra special touch.
Provided by MarieRynr
Categories Vegetable
Time 35m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Saute scallions and onions in butter until golden brown.
- Stir in pumpkin, broth, bay leaf, sugar, curry powder, nutmeg and parsley.
- Bring to a simmer and continue simmering, uncovered, for 15 minutes, stirring occasionally.
- Transfer soup to a food processor in batches and puree.
- Return to pan; add half and half, salt and pepper.
- Simmer 5 to 10 minutes.
Nutrition Facts : Calories 234.8, Fat 18, SaturatedFat 11, Cholesterol 50.2, Sodium 600.2, Carbohydrate 12.9, Fiber 1.1, Sugar 3.4, Protein 7
CURRIED PUMPKIN SOUP
Very nice subtle-flavored curried soup. Try to find the Japanese kabocha as I believe it's much better than the American acorn squash. When you serve guests, garnish with a swirl of cream, fresh mint leaf or pasley sprig.
Provided by Stella Mae
Categories < 30 Mins
Time 30m
Yield 4-6 cups, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Clean pumpkin, then remove thick skin -- I use an electric knife. Cut into large cubes and boil until tender.
- While pumpkin is cooking, cover and gently saute onion and ginger in oil in a saucepan. If mixture becomes too dry, add a tablespoon or so of juice. Cover, and simmer until onion and ginger are softened.
- When pumpkin is cooked, drain into a pan and collect the juice.
- With a potato masher, mash the pumpkin.
- Add two cups pumpkin to the onion and ginger mixture.
- Add two cups (or more) of pumpkin juice to this mixture and blend well.
- Add salt to taste.
- Add 1 tablespoon of Patak's mild curry paste to the soup and mix well.
- Stir in the cream.
- Heat through and serve.
Nutrition Facts : Calories 141.8, Fat 12.3, SaturatedFat 4.4, Cholesterol 20.4, Sodium 7.5, Carbohydrate 8, Fiber 0.8, Sugar 2.4, Protein 1.2
CURRIED PUMPKIN SOUP
Make and share this Curried Pumpkin Soup recipe from Food.com.
Provided by ratherbeswimmin
Categories Vegetable
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a large Dutch oven, saute mushrooms and onion in butter until tender.
- Add in flour and curry powder and mix until blended.
- Gradually add the broth.
- Bring to a boil; cook, stirring constantly, for 2 minutes or until thickened.
- Add the pumpkin, milk, honey, salt, pepper, and nutmeg; cook until heated through.
Nutrition Facts : Calories 163.5, Fat 8.5, SaturatedFat 5.2, Cholesterol 26.6, Sodium 291.2, Carbohydrate 17.8, Fiber 1.1, Sugar 5.2, Protein 6.2
CURRIED PUMPKIN SOUP
Make and share this Curried Pumpkin Soup recipe from Food.com.
Provided by Wade in Indianapolis
Categories Low Protein
Time 2h
Yield 4 cups, 6 serving(s)
Number Of Ingredients 11
Steps:
- If using a whole pumpkin, place the pumpkin halves, cut side down, on a baking sheet and pour a half cup of water onto the baking sheet. Cover the pan with foil and bake at 350 F for about 1 hour, or until the pumpkin flesh is tender when pierced with a knife. When cool enough to handle, scrape the pumpkin flesh from the skins.
- Heat the oil and butter in a large stockpot. Add the onion and sauté over medium heat until tender, about 8 minutes. Add the pears, garlic and curry powder to the pot and cook 2 minutes more. Season with salt and pepper. Add the wine or juice and deglaze, scraping up any caramelized bits on the bottom of the pot. Add the roasted pumpkin and the chicken broth and bring the soup to a boil. Reduce the heat to medium-low and simmer for 45 minutes.
- Puree the soup in batches in a blender until smooth, or use an immersion blender to puree the soup in the pot. Return the pureed soup to the pot and heat thoroughly. Stir in the cream and adjust the seasoning. Do not boil.
- Serve the soup in warm bowls garnished with a dollop of crème fraîche or sour cream and a few pumpkin seeds.
Nutrition Facts : Calories 255.1, Fat 12.8, SaturatedFat 6.3, Cholesterol 28.3, Sodium 757.5, Carbohydrate 27, Fiber 3.4, Sugar 9.7, Protein 8.1
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