Curry Carrot Soup
Recipe Created by Ruth Paget
Every
family in India claims to have their own personal “curry” or spice mix. I have one, too, which uses spices that are
readily available in the United States.
I like the sweet flavor in my curry combination that does not have any
sugar.
You
will need an immersion blender to make this soup.
Serves
4
Ingredients:
-2
tablespoons olive oil
-2
tablespoons butter
-1
large, peeled, and chopped onion
-1
tablespoon cinnamon
-1
teaspoon dry ginger
-1
teaspoon turmeric
-2
cups peeled and chopped carrots
-1
(12-ounce) can chicken broth
-32
ounces water
-1
cup cream
Steps:
1-Sauté
onions, cinnamon, ginger, and turmeric in olive oil and butter for 5 minutes in
a soup pot.
2-Add
carrots, chicken broth, and water to the soup pot.
3-Bring
soup to a boil and let boil for 30 minutes.
4-Insert
an immersion blender and purée the soup until it is smooth.
5-Add
cream and serve.
Serve
with your favorite toast.
By
Ruth Paget, author of Eating Soup with Chopsticks and Marrying France
 |
| Ruth Paget Selfie |
