Curried Carrot Soup

Name: Curried Carrot Soup
Yield: Makes 8 cups (2 l); 6 first-course servings
Cuisine: Chinese
Ingredients: 2 teaspoons kosher salt, or less if using commercial broth; Freshly ground black pepper, to taste; 3 tablespoons vegetable oil; 8 medium carrots, peeled and cut across into thin slices; 2 teaspoons curry powder; 1 medium onion, coarsely chopped; 4 medium ribs celery, peeled and cut across into thin slices; 5 cups (1.25 l) Basic Chicken Stock or commercial chicken broth; 1 tablespoon fresh lemon juice

Preparation info

Makes 8 cups 2 l ) ;
6
first-course servings

Difficulty
Easy

Appears in

Soup

By Barbara Kafka

Published 1998

About

While the two previous carrot soups are smoothed together by dairy products, this one is thickened only by puréed vegetables.

Ingredients

3 tablespoons vegetable oil
2 teaspoons curry powder
8 medium

Asia
Europe
India
Italy
China
Milan
Genoa
Starter
Winter
Summer
Tuscany
Mediterranean
Gluten-free
Soup

Method

In a medium saucepan, cook the oil and curry powder over medium heat, stirring, for 2 minutes. Stir in the carrots, celery, and onion and toss to coat in oil. Cook, stirring frequently, for 10 minutes.

Stir in the stock. Bring to a boil. Lower the heat and simmer for 10 minutes, or until all the vegetables are very tender. Allow to sit for a minute, and remove the grease from the top.</