CURRY CARROT SOUP
Serves 4
2 tablespoons olive oil
1½ pounds carrots, chopped into rough chunks, about 4 cups
1 cup finely chopped onion
½ cup finely chopped celery
3 cloves garlic, minced
1 tablespoon curry powder
4–5 cups low-sodium chicken stock
1 lime
kosher salt
Garnish:
1 radish, cut into little slivers (optional)
focaccia croutons
freshly ground black pepper
Heat oil in a large Dutch oven or a heavy-bottomed pot over medium-high heat. Add the carrots and cook 3 to 4 minutes or until beginning to brown. Add the onions and celery, and cook another 3 to 4 minutes or until onions are translucent. Add the garlic and curry powder, and cook about 1 minute or until fragrant. Add 4 cups of chicken stock to deglaze the bottom of the pot, scraping up any browned bits with a wooden spoon. Bring to a simmer; cover and cook for 30 minutes or until carrots are very tender when pierced with a fork. Carefully transfer to a blender and puree until smooth, working in batches as necessary.
Season to taste with a squeeze of lime juice and a few pinches of salt. Add additional broth for a thinner soup. Divide soup among four bowls. Garnish each with a few pinches of radish slivers, focaccia croutons, and freshly ground black pepper. Serve immediately. Recipe by Caroline Ford. Read more soup recipes here: http://article.yourhomeandlifestyle.com/pages/article/YHL_JAN_12_03/18979/index.html
John Hatcher
Keller Williams Realty - The Hatcher Group
6 Deering Street | Portland, Maine 04101
207-775-2121 Office | 207-775-2122 Fax
http://JohnHatcher.us
John@JohnHatcher.us
Serves 4
2 tablespoons olive oil
1½ pounds carrots, chopped into rough chunks, about 4 cups
1 cup finely chopped onion
½ cup finely chopped celery
3 cloves garlic, minced
1 tablespoon curry powder
4–5 cups low-sodium chicken stock
1 lime
kosher salt
Garnish:
1 radish, cut into little slivers (optional)
focaccia croutons
freshly ground black pepper
Heat oil in a large Dutch oven or a heavy-bottomed pot over medium-high heat. Add the carrots and cook 3 to 4 minutes or until beginning to brown. Add the onions and celery, and cook another 3 to 4 minutes or until onions are translucent. Add the garlic and curry powder, and cook about 1 minute or until fragrant. Add 4 cups of chicken stock to deglaze the bottom of the pot, scraping up any browned bits with a wooden spoon. Bring to a simmer; cover and cook for 30 minutes or until carrots are very tender when pierced with a fork. Carefully transfer to a blender and puree until smooth, working in batches as necessary.
Season to taste with a squeeze of lime juice and a few pinches of salt. Add additional broth for a thinner soup. Divide soup among four bowls. Garnish each with a few pinches of radish slivers, focaccia croutons, and freshly ground black pepper. Serve immediately. Recipe by Caroline Ford. Read more soup recipes here: http://article.yourhomeandlifestyle.com/pages/article/YHL_JAN_12_03/18979/index.html
John Hatcher
Keller Williams Realty - The Hatcher Group
6 Deering Street | Portland, Maine 04101
207-775-2121 Office | 207-775-2122 Fax
http://JohnHatcher.us
John@JohnHatcher.us
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