Female Nomads Curried Carrot Soup Food

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!

CURRIED CARROT SOUP

Steps:

• Heat oil in soup pot, add onion and cook until softened. Add curry powder, stirring frequently, until aroma is released 15 seconds. Add carrots, saute for 20 seconds and add stock. Cook until softened, and puree. You may need more liquid to thin to desired consistency. Top with yogurt and cumin.

FEMALE NOMAD'S CURRIED CARROT SOUP

Steps:

• Saute the onion in the butter for 5 minutes.
• Add the carrot slices, curry powder, powder chicken stock (or veggie stock) and 3 cups of water (or less water if trading in veggie stock).
• Simmer until the carrots are soft, 30-35 minutes. As soup is cooking, add the remaining 3 cups of water in half cup increments.
• Add salt and pepper, and adjust for taste.
• To blend, put half the soup in a blender or food processor. Blend at medium speed for a few seconds. Add the rest of the soup and the applesauce. Blend until smooth.
• Serve with fresh dill, mint, and sour cream sprinkled on top.

GOLDEN CARROT SOUP

Steps:

• Heat oil in a large saucepan.
• add carrots, onion, garlic, and bay leaves and cook for 10 minutes.
• Put the stock in another saucepan and bring to the boil.
• Pour the boiling stock over the vegetables and simmer for 15 minutes, or until tender.
• Remove the pan from the heat and remove the bay leaves.
• allow the soup to cool a little, then transfer to a blender and puree until smooth.
• Season with pepper.
• If the soup is too thick, add some extra stock.
• serve garnished with parsley.

CURRIED CARROT SOUP

Steps:

• In a large saucepan, saute onion and garlic in butter. Stir in curry and ginger. Add carrots and broth. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until carrots are tender. Remove from the heat and cool slightly. , Transfer to a blender; cover and process soup mixture in batches until smooth. Return to the saucepan. Add the cream, water, dill and pepper. Cook until heated through (do not boil).

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.

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 SPREAD

Steps:

• In medium covered saucepan cook carrots in small amount of boiling water, about 15 min or unti very tender.
• Drain.
• Meanwhile, in same skillet cook onion and garlic in hot oil until tender.
• Stir in curry powder and cumin.
• Transfer carrots and onion mixture to food processor; add beans and salt.
• Cover and process until smooth.
• Cover and refrigerate at least 4 hours, up to 3 days.
• To serve top with green onions.
• Serve with wheat crackers, triscuits or with vegetable dippers.