Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, curried carrot soup. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
curried carrot soup is one of the most favored of recent trending meals in the world. It is simple, it is quick, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look wonderful. curried carrot soup is something that I’ve loved my whole life.
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To begin with this particular recipe, we have to prepare a few ingredients. You can have curried carrot soup using 13 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make curried carrot soup:
- Make ready 1 tbsp olive oil
- Make ready 1 onion, roughly chopped
- Prepare 2 clove garlic, crushed
- Get 32 oz vegetable broth (or chicken broth)
- Make ready 6 carrots, roughly chopped
- Make ready 1 apple, peeled and roughly chopped
- Prepare 1 tsp ground ginger
- Take 3/4 tsp curry powder
- Get 3/4 tsp ground coriander
- Get 1/4 tsp salt
- Take 1/4 tsp pepper
- Take pinch cayenne
- Get 1/2 cup cream, milk, or evaporated milk
Carrots are one of the first flavours that many of us experience when we start to eat solids as a baby, and they make a great soup. They are so sweet when fully cooked, and go well with mild spices. Curried Carrot Celery Soup Recipe is made with carrots and celery sauteed along with onions and garlic in olive oil and then spiced with some whole spices and garam masala. The carrots and celery is then blended and garnished with coriander leaves and sunflower seeds which add a nice crunch to the soup.
Steps to make curried carrot soup:
- Heat oil in stock pot over medium high. Add onion and garlic and saute until golden, about 8 minutes.
- Add broth, carrots, apple, ginger, curry powder, coriander, salt, pepper, and cayenne. Simmer, covered, about 30 minutes, or until carrots are very tender.
- Puree soup with an immersion blender or in a food processor or blender.
- Return soup to pot. Add milk and heat through but do not boil.
Heat oil in a soup pot over medium heat. Add onion and garlic and cook stirring often until onion is translucent. Add carrots and potatoes and cook for just a few minutes to allow the carrots to sweat out some of their juices. Pour the vegetable stock into the pot and season with ginger, curry powder, salt and pepper. Stir in the broth, carrots, curry, thyme and bay leaf.
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