Curried Carrot Soup
Serves: 6 to 7 cups, serving 6 to 8
  • 2 tablespoons olive oil
  • 1 large onion, cut into large dice
  • 1½ pounds carrots, peeled and cut into 1-inch chunks
  • 1 tablespoons butter
  • 1 large pinch sugar
  • 3 large garlic cloves, thickly sliced
  • 2 tablespoons curry powder
  • 3 cups chicken broth
  • 1 to 1½ cups half and half or whole milk
  • Salt and ground black pepper
  1. Heat oil over medium-high heat in a large deep sauté pan until shimmering. Add carrots and then onions; saute, stirring very little at first and more frequently at the end, until carrots start to turn golden brown, 7 to 8 minutes. Reduce heat to low and add butter, sugar, and garlic; continue to cook until all vegetables are a rich spotty caramel color, about 10 minutes longer.
  2. Add selected curry powder; continue to sauté until fragrant, 30 seconds to a minute longer. Add broth; bring to a simmer over medium-high heat. Reduce to low and simmer, partially covered, until carrots are tender, about 10 minutes.
  3. Transfer to a blender; puree until very smooth, 30 seconds to a minute. Return to sauté pan (or a soup pot if pan is too shallow for milk addition); add enough milk so that mixture is thin enough to be soup, yet thick enough to float optional garnish. Heat through, ladle into small bowls. Garnish with a cilantro sprig, if you like.
Recipe by Three Many Cooks at