Carrot Soup

A chicken broth with ginger and a slight curry flavor.

Fall has finally arrived in Denver. There is snow on the mountains and it’s time for soup! This is a wonderful, light carrot soup with a hint of curry and a beautiful color. You can make this soup as hot or mild as you like by using different curry powder. My favorite curry powder comes from the Savory Spice Shop.

This recipe makes a good 3 quarts of soup, but it would be easy to cut it in half. The original recipe was for 10 quarts, so it must have been popular at the Restaurant! I used my hand blender to purée the soup. When I stopped working in a commercial kitchen, I didn’t think I needed a hand blender. I finally broke down and bought one and I use it all of the time. If you do want to get one, get one that comes apart so you can clean it, like this one. Don’t worry about a lot of settings or speeds, you don’t need that. Let’s make some soup!

Carrot Soup

A chicken broth with ginger and a slight curry flavor

5 from 1 vote

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Course Soup

Cuisine American

Servings 3 quarts

Equipment

• 1 4 quart soup pot
• 1 knife and cutting board
• 1 hand blender or food processor

Ingredients

  

• 2 TBLS butter
• 2 TBLS vegetable oil
• 3 cloves garlic, chopped
• 1 cup onion, chopped
• 1/4 cup chopped fresh ginger slice the ginger across the grain before chopping
• 1 1/2 quarts chicken broth
• 1/2 cup white wine
• 2 lbs carrots, peeled and cut into 1/2 inch chunks
• 2 TBLS lemon juice
• 1 to 2 teas. medium curry powder
• 1/2 teas. black pepper

Instructions

 

• Chop all ingredients. Don’t worry about chopping everything fine; you are going to puree the soup at the end.
• Heat your soup pot on medium, melt the butter and oil and slowly sauté the garlic, onion and ginger until soft (about 10 minutes).
• Add the chicken broth, white wine and chopped carrots. Bring to a boil and then simmer for 25 to 30 minutes.
• Turn off the heat. Add the lemon juice, curry powder and black pepper and puree, using a hand blender, or food processor.
• Serve sprinkled with paprika and carrot greens (if you have them).

Notes

This recipe makes a lot of soup! Feel free to cut the recipe in half.

You can make this soup as hot or mild as you like by using different curry powder. I used 2 teaspoons of medium curry powder.

Keyword carrot, chicken broth, Ginger