It’s an amazing soup
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"NOTE: It’s courtesy of Rachael Ray. My version below is simplified slightly."
Serves | Prep Time | Cook Time | DinnerWhy I Love This Recipe
If using a food processor or standard blender, the pureeing make have to be done in batches.
If the soup is too thick, add remaining stock, up to 2 cups, to achieve desired consistency.
Optional toppings: Sour cream, shredded cheese, chopped green onion, or fresh chives
Carrot substitutes: cooked pumpkin, butternut squash (It very difficult to tell the difference in the soup’s taste. We’ve used all three!
Recipe by: Todd Chavez
Ingredients You'll Need
1 tablespoon olive oil, 1 turn of the pan
2 tablespoons butter
1 medium onion, chopped into large chunks
1 1/2 pounds of carrots peeled and chopped into 1-2 inch lengths
6 cups chicken or vegetable stock
1 tablespoon mild curry paste or 1 1/2 tablespoons curry powder
1/4 to 1/2 teaspoon ground cayenne pepper (note: start with just ¼ teaspoon)
Coarse salt
Equipment needed:
Large stock pot
Wand blender, or food processor, or standard blender
Directions
Preheat medium pot over medium high heat.
Add olive oil, butter, onions and carrots and sauté 5 minutes.
Add 4 cups chicken stock (or enough to cover the carrots and onion)
Add curry and cayenne, and about 1 teaspoon salt to the pot.
Bring to a boil, cover and cook, stirring occasionally, until carrots are very tender.
Use the wand blender until soup is smooth and carrots are fully pureed.
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