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- Recipe for Creamy Curried Carrot Soup
Recipe for Creamy Curried Carrot Soup
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What to do when you find yourself with several pounds of carrots? One great thing about getting a CSA (community supported agriculture) box of produce every week is the element of surprise. it’s fun to be forced to try new things, and a CSA box can mean a new array of vegetables and therefore a new mix of recipes. But sometimes, it just means so much of one good thing. This week? It was carrots. Big carrots, little carrots, gnarly carrots.
Carrots are a great and versatile root vegetable. They are a good source of vitamins, minerals, fiber, and antioxidants. So I am always happy to get them. But what to do with so many carrots? My colleagues would suggest I make my world-famous carrot cake, but that won’t feed my family for dinner. So instead I opted for a tasty carrot soup. It turned out so well I thought I’d share. My kids usually prefer pureed soups to chunky ones. I love any soup, and my favorite part of fall and winter is that soup is put in the meal rotation at least twice a week during these seasons. This soup pairs the sweet carrots with the warmth of turmeric and other seasonings. It’s an easy way to use carrots, but it’s also a tasty one!
Recipe for Creamy Curried Carrot Soup
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Ingredients
- 3 lbs carrots
- 1 large onion
- 8 cloves garlic
- 3 Tbsp fresh ginger
- 2 Tbsp turmeric
- 1 tsp cumin
- salt & pepper, to taste,
- 3 Tbsp coconut oil
- pinch of cinnamon
- 6 cups bone broth
- #Optional garnishes: croutons, cream, coconut cream, freshly chopped herbs, chili oil
Instructions
- Peel the carrots and slice them pretty thinly. (If organic, keep the peels to add to the next batch of broth you make.)
- Heat the coconut oil in a heavy-bottomed dutch oven or soup pot over medium high heat.
- Dice the onion and sautee it for about 5 minutes, or until it wilts and starts to become translucent (but before it starts to brown).
- Add the garlic and ginger, cook for 1 minute more, then add the spices. Stir constantly as they heat, for about 1 minute more. Add the carrots and season well with salt and pepper. Cook for a few minutes more, being careful not to let the spices burn.
- Add the broth. If necessary, add also enough water that the vegetables are completely covered with liquid. Heat to a boil, then lower the heat and simmer, loosely covered, for about 30 to 40 minutes. Test the carrots to make sure they are tender.
- Blend the soup in batches in a blender. (Be careful when blending hot liquids, leaving the small fill cap off the blender, and covering the hole with a clean dish towel in order to allow the steam to escape.)
- Return the blended soup to the pot. Add more water if the soup is too thick, and check for seasoning levels.
- Serve with any of the optional garnishes, or without any garnish at all!
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