When I go to the store, I always just grab the two pound bag of carrots. Well between salads, pot roasts and soups - a two pound bag of carrots goes quickly. The last time I went shopping, I thought "you know what - go for it - get the 5 pound bag of carrots...you will use it!" Let me tell you - five pounds of carrots is a lot. Do not be fooled. But - if you do make the commitment to purchase lovely carrots in bulk then try out this spicy carrot soup!
spicy carrot soup
2-3 tablespoons EVOO
2-3 tablespoons EVOO
1 medium onion, chopped
2 pounds carrots, peeled and chopped into 1 inch pieces
6 cups chicken or vegetable stock
1 tablespoon curry powder
1 tablespoon cumin
1 clove garlic, minced
1/2 inch knob ginger, peeled and grated
1/4 teaspoon ground cayenne pepper
Kosher salt
ground black pepper
sour cream for topping
Toss the sliced carrots and chopped onion in the EVOO, season well with S&P. Preheat the oven for 400 degrees. Assemble vegetables on a cookie sheet and roast for about 30 minute until tender. In a large stock pot, add a tablespoon of EVOO and saute the garlic clove until fragrant. Add the chicken stock to the pot and bring to a light simmer. When vegetables are done roasting, add to chicken stock. Using an immersion blender, blend until smooth. Add curry powder, cumin, ginger and cayenne. Cook for about another 5 to 10 minutes. Season with salt - taste for seasonings. When serving, place soup in a shallow bowl and swirl a tablespoon of sour cream into it.
You could also stir in a little heavy cream - either will cut the heat a bit and provide a nice bit of creaminess. Enjoy!
2 pounds carrots, peeled and chopped into 1 inch pieces
6 cups chicken or vegetable stock
1 tablespoon curry powder
1 tablespoon cumin
1 clove garlic, minced
1/2 inch knob ginger, peeled and grated
1/4 teaspoon ground cayenne pepper
Kosher salt
ground black pepper
sour cream for topping
Toss the sliced carrots and chopped onion in the EVOO, season well with S&P. Preheat the oven for 400 degrees. Assemble vegetables on a cookie sheet and roast for about 30 minute until tender. In a large stock pot, add a tablespoon of EVOO and saute the garlic clove until fragrant. Add the chicken stock to the pot and bring to a light simmer. When vegetables are done roasting, add to chicken stock. Using an immersion blender, blend until smooth. Add curry powder, cumin, ginger and cayenne. Cook for about another 5 to 10 minutes. Season with salt - taste for seasonings. When serving, place soup in a shallow bowl and swirl a tablespoon of sour cream into it.
You could also stir in a little heavy cream - either will cut the heat a bit and provide a nice bit of creaminess. Enjoy!
dive right in!
No comments:
Post a Comment