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:

• In a large, heavy pot over medium heat, warm 2 tablespoons olive oil. Add the shallots and sauté until translucent, about 2 minutes. Add the carrots, curry powder, and broth; increase the heat to medium-high and bring to a boil. Reduce the heat to low, cover, and cook until the carrots are tender, about 20 minutes.
• Remove soup from heat; add the orange juice. Let cool slightly, 10 minutes. Place an immersion blender into the soup and begin pulsing to break up the carrot chunks. Once the soup has broken down a bit, purée until smooth. (If using a regular blender, ladle the soup into the blender and purée in batches.) Season to taste with salt and pepper.
• Ladle hot soup into bowls. Drizzle with additional olive oil, add a sprinkle of cilantro leaves, and serve immediately.

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.

CURRIED CARROT SOUP

Steps:

• In 5-quart Dutch oven or soup pot, melt butter.
• Add onions, pepper and celery and sauté until vegetables start to brown.
• Stir flour and curry powder to taste into onion mixture until smooth.
• Gradually add milk, half-and-half, 1/2 teaspoon salt and the pepper.
• Bring to a boil, stirring constantly until thickened; cook 5 minutes.
• Stir in carrots.
• Return to a boil; cook 5 minutes.
• Taste and add more salt, if necessary.
• Top with cilantro, if desired, and serve.

CURRIED CARROT SOUP

Steps:

• Saute onion, thyme and bay leaf in oil in a large saucepan until tender but not browned.
• Stir in carrots and curry powder.
• Add chicken or vegetable broth and bring to a boil.
• Lower heat and simmer for about 15 minutes until the carrots are soft.
• Add cream cheese in pieces and stir until melted.
• Do not boil.
• Remove bay leaf.
• Place soup in a blender in small batches and process.
• Return to pot and reheat slightly.
• Add salt and pepper or cayenne to taste.
• Sprinkle with parsley before serving.
• If I have it on hand I usually add a heaping tablespoon of yogurt and sometimes even some fresh lemon juice.
• For Vegetarian use the vegetable broth.

CURRIED CARROT SOUP

Steps:

• combine all ingredients except 1/4c. cilantro and coconut milk in a soup pot, bring to a boil, then simmer 45 minutes or until carrots are mushy.
• With a slotted spoon, remove carrots, garlic, and onions and put in a blender, food mill, or food processor. Process until almost smooth, and return to pot, bring back to boil. Add coconut milk, and remaining cilantro, let simmer 5 minutes,.
• Serve with Naan.