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Spicy Curried Carrot Soup

  • 16servings
  • 90minutes
  • 90calories

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Source: www.delish.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsB2, C, P
MineralsNatrium, Silicon, Calcium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 tablespoon(s) olive oil

  2. 1 (about 1 pound) jumbo onion , chopped

  3. 4 teaspoon(s) curry powder

  4. 1 tablespoon(s) gingerroot , grated and peeled

  5. 3 bag(s) (16-ounce) carrots , cut into 3/4-inch pieces

  6. 2 can(s) (13 3/4-ounce to 14 1/2-ounce) chicken broth

  7. 1 1/2 teaspoon(s) salt

  8. 1 cup(s) half-and-half , light cream

Instructions Jump to Ingredients ↑

  1. In 5-quart Dutch oven or saucepot over medium heat, heat olive oil. Add onion and cook until tender and golden, 15 to 20 minutes.

  2. Add curry powder and ginger; cook, stirring constantly, 1 minute. Add carrots, chicken broth, salt, and 2 cups water; heat to boiling. Reduce heat to low; cover and simmer 30 to 40 minutes until carrots are very tender. Cool slightly.

  3. In blender (with center part of blender cover removed to allow steam to escape), blend soup at low speed in small batches until pureed. Pour pureed soup into large bowl after each batch.

  4. Return soup to same Dutch oven; stir in half-and-half and 4 cups water. Over medium heat, heat soup until hot, stirring frequently.

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