Curried carrot soup was nothing like I expected. As it sat on the stove bubbling away and I could smell the curry with its hint of cinnamon and cloves, I was expecting a sweet dish. And in actuallity, it was...I added quite a bit of salt to it, in order to cut the sweetness of the dish. Plus I added Ritz crackers to give it a little body. I guess in my mind, if I am eating carrots they should have shape (and most of the time some crunch), but looking at a big 'ol bowl of orange I was not so sure. All in all...it was good...but if I have enough carrots laying around to make this, I will make carrots au gratin instead.
Curried Carrot Soup
Ingredients
• 2 tablespoons vegetable oil
• 1 ½ onion, chopped
• 1 ½ tablespoon curry powder
• 2 pounds carrots, chopped
• 4 cups vegetable broth
• 2 cups water, or as needed
Directions
Heat oil in a large pot over medium heat. Sauté onion until tender and translucent. Stir in the curry powder. Add the chopped carrots, and stir until the carrots are coated.
Pour in the vegetable broth, and simmer until the carrots are soft, about 20 minutes.
Transfer the carrots and broth to a blender, and puree until smooth. Pour back into the pot, and thin with water to your preferred consistency.
Serve with caramelized onions, sour cream, and/or croutons.
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