Recipe of the month
Curried Carrot Soup
Serves four | Prep time 20 min | Total time: 40min
Ingredients
2 tbs butter
2 tbs butter
1 cup chopped onion
2 tsp curry powder
2 tsp salt
1/4 tsp pepper
2 cans (14.5 ounces each) reduced-sodium chicken broth
2 lbs carrots, peeled and cut into one inch chunks
1 tbs fresh lemon juice
2 tbs coarsely chopped fresh cilantro, for garnish.
Directions
- Heat the butter in a Dutch oven or large 4 to 5 quart saucepan over medium heat. Add onion, curry powder, 2 tsp salt, and 1/4 tsp pepper. Cook, stirring until the onion is soft, approximately five minutes.
- Add broth, carrots, and three cups of water; bring to a boil. Reduce heat; cover and simmer until the carrots are tender, about 20 minutes.
- In a blender, puree the soup in batches until smooth. Only fill the blender half way as hot liquid expands. Remove cap from center of lid and cover with a dish towel to allow the heat to escape. Transfer to a saucepan and reheat. Stir in the lemon juice and serve with cilantro on top. Enjoy!
Courtesy of “Everyday Food”
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