Here we have a soup recipe that will thrill your taste buds and woo your family. The addition of curry makes ordinary carrots something extra special. This soup goes well with cornbread!
I love soup! So simple, so good, and so perfect for a quick lunch or supper. The daytime temperatures in Alabama are still in the high eighties, but the nights have a chill in the air, so I have declared soup season to be officially open.
John’s parents and sister visited us this weekend and to make things easier on myself, we had sandwiches for lunch each day. Afraid that a mere sandwich would not be satisfying and being in a creative cooking mood, I decided to make a pot of Curried Carrot Soup for those brave enough to try it!
I first created this soup a few weeks ago, and while David and I thought it was great, John declared that it did not have enough flavor. With the help of some more than willing taste-testers (John’s mom and sis) this weekend’s batch met with approval from all corners. Of course, I have no idea how this batch is different from the first, since I never wrote the first one down, but that doesn’t really matter at this point. I think the secret is the applesauce, but John’s mom and sis liked it better before I added it. (I’ve listed it as an optional ingredient in the Cook’s Notes, so feel free to experiment.) And everyone thought the soup tasted better after sitting over low heat for 15-20 minutes, so you might give that a try too.
Whichever way you try it, this soup is a much better way to eat carrots than the boiled carrots that my mom tried to force down me as a kid. No offense mom, but those were horrible! If your kids aren’t fond of carrots, maybe you can pass this off as a special Halloween soup =)
(Yield: 4 servings)
2 c. carrots, thinly sliced
2 c. water
1 tsp. Better than Bouillon (veggie), or use 2 c. stock in place of the water
1/2 tsp. Madras curry powder
1/2 tsp. salt
1 c. soy milk (unsweetened)
1. Add sliced carrots and water to a saucepan. Bring the water to a boil and then reduce to a simmer until carrots are fork tender. The amount of time this take will depend on how thinly you’ve sliced the carrots.
2. Remove the saucepan from the heat. Use an immersion blender to puree the carrots. If you do not possess one of these wonderful creations, feel free to use a blender, food processor, or potato masher.
3. Add the Better Than Bouillon, curry powder, and salt to the pureed carrots. Then slowly add the soy milk while you stir the soup. Return the saucepan to the stove and heat over very low heat until it is warm enough to eat.
In Step 1, keep your eye on the pot. It’s very easy to boil all the water away if you become distracted, by say, writing a blog entry!
In Step 2, be sure to take the soup off the heat so that it will cool enough to prevent the soy milk from curdling. If the milk does curdle, and you’ll know if it has because it will look like little white specks, you can still eat the soup. It will taste fine; it just won’t be as pretty =)
If you’d like the soup to be a bit sweeter, try adding 1/2 c. of unsweetened applesauce in Step 3. And I think that a dollop of sour cream would be a great addition once you’ve put the soup into the bowls.