What do you do with a big ‘ole bag of carrots?
Well, you can juice them if you’re eating healthy. You can cut them into coins, saute in butter and add some sugar. You can make stew. Or you can go the sweet route and make carrot cake or bars. That might be what I’ll do next.
But for today, I made carrot soup. It’s the first day of fall. And it’s almost that time where we start wearing sweaters and sweat pants, start picking out pumpkins and enjoying a warm bowl of soup.
And since I have all these carrots, I made soup with apples, onions, garlic…and curry. I love cooking with curry powder. It is such a fragrant and flavorful spice. Most curry powders are a blend of various spices such as coriander, tumeric, and cumin. Whenever you cook with it, you can anticipate a bright yellow color in your dish. And you will taste the slight heat of all those different spices.
A couple of notes about this recipe:
- The Fuji apple will add a bit of sweetness to the recipe.
- Obviously, these carrots will have to be pureed. And there’s two ways to do so. 1. I use my immersion blender. If you don’t have one, you need to buy one. You can find one as inexpensively as $20. A good one can cost you about $50. And it will come with various attachments including a whisk. Once the carrots are cooked through, the blender attachment is immersed in the soup. Make sure the blade is deep in the soup or you will splatter all over you…and your kitchen. You may have to switch to a smaller pan. 2. The other way is to simply use your blender. In batches, you’ll pour the soup into a blender. But only about half full. And you’ll need to remove the center off the lid and cover the whole with a towel. What happens is heat expands. And as soon as you turn on your blender, that soup is going to try and leap out! So, do yourself a favor. Use method #1.
Garnish your soup with some shredded Jack cheese, homemade croutons and green onions.
Curry Carrot Soup
Carrot soup flavored with curry powder.
2 teaspoons olive oil
1 small onion
3 garlic cloves
1 teaspoon curry powder
salt and pepper
32 ounces low sodium chicken stock
2 pounds carrots
2 large Fuji apple
3 cups of water
- PREP WORK:
- Dice onion and slice garlic.
- Peel carrots and cut into chunks, about the same size.
- Slice, core and peel the apple and cut into chunks.
- To Prepare:
- Heat oil in a Dutch oven or large saucepan. Add onion and saute for about 3 minutes. Add the garlic, curry, salt and pepper. Saute for about 2 more minutes.
- Add the chicken stock and 3 cups of water. Stir and add carrots and apples. Bring to a boil and then reduce to a simmer. Cook for 20 minutes. Using a immersion blender, puree mixture until smooth. (Be careful not to splatter or burn yourself).
- If the soup is too thick for your taste, add about 1/4 to 1/2 cup of water.