Recipes
Ginger-Curry Carrot Soup
What a surprise this was… our problem was reserving enough carrots from our garden to eat instead of putting it all into this soup for freezing. This is just a taste delight, and I don’t often say that about really anything. Curry? And ginger?!? Really? Yet it’s awesome, and can’t deny it.
| Prep Time | 30 minutes |
| Cook Time | 30 minutes |
| Servings |
people
|
- 60 g butter 1/4 cup
- 370 g carrots sliced - 2 1/2 cups
- 250 g potato cubed 1 large
- 140 g onion diced - 1 large
- 20 g celery sliced- 1 stalk
- 3 cups chicken broth
- 1 tsp ginger ground
- 3/4 tsp curry powder
- 1/2 tsp salt
- 1/8 tsp pepper
- 1/2 cup cream or milk
Ingredients
|
|
- Place all your ingredients BUT the cream into a large pot (or very large if prepping to freeze), bring to a boil, and simmer for 25 minutes to soften.
- Let cool for 20 minutes, then run it through a blender in batches for a full minute. *** Do Not Overfill Your Blender*** This produces a nice smooth texture.
- Return to stove, add the cream (or milk), and bring up to heat.
- Service with a sprinkle of chives, or a side of sandwich.
This is comfort food for the winter, or a tasty side for guests prior to the main. Easily doubled or quadrupled, this is why the ingredients are in grams. We have literally made vats of this for freezing. For Freezing:
- We use an electric grater (Sous Chef) for all ingredients to save on the chopping.
- Exclude the milk.
- Freeze into three cup portions for two people servings.
- Freeze into larger portions for gatherings.
- Always cover the top with plastic wrap.
- Label so it doesn't get confused with pumpkin puree. 😉
To serve, thaw, then add (at least) 1/2 cup of cream or milk. To get a smooth, creamy texture, blend with a stick blender at the beginning of heating for a full minute. Trying this while still ice cold doesn't work at all. Serve and enjoy. I drop a few croutons on top just for fun.