To give this carrot soup a little kick, try adding curry and a little cayenne pepper. The original recipe does not include the added milk… but, I can’t imagine carrot soup without a little creaminess to it. You can use fat free milk, if you want.
Carrots are used to thicken soups, sauces and can even be incorporated into baking instead of fat. I won’t be trying that, but I thought you’d like to know.
Curried Carrot Soup
Adapted from Rachael Ray
1 tablespoon extra virgin olive oil
1 medium onion, chopped
1 ½ pounds carrots
1 spring fresh thyme
5 cups chicken stock
1 tablespoon mild curry paste or 1 ½ tablespoons curry powder
1 cup 2% milk
¼ to ½ teaspoon cayenne pepper*
(this is optional, because this pepper is very hot!)
- Preheat medium pot over medium high heat. Add olive oil, onions and carrots and saute 5 minutes.
- Add 4 cups chicken stock, curry and cayenne, and about 1 teaspoon salt to the pot.
- Bring to a boil, cover and cook until carrots are very tender, about 15 minutes.
- Place pot on a trivet next to food processor. Process soup in 2 or 3 small batches until soup is smooth and carrots are fully pureed.
- Transfer processed soup into a large bowl as you work to make room for more soup in the food processor.
- Return completed soup to the soup pot and place back over low heat.
- Add milk. If the soup is too thick, add remaining stock, to achieve desired consistency. Adjust seasonings.
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