Carrot curry soup
Recipe by martin girl's
1 cup sliced onion or shallots
1 bay leaf
1/4 tsp ground ginger
1/8 to 1/4 tsp curry powder
1 tsp thyme
1/2 stick unsalted butter, 1/4 cup
1 small boiling potato
1 1/2 lbs, carrots washed and cut into uniform pieces
1 3/4 cups chicken broth
1 cup unfiltered apple cider OR 2 large apples cored and quartered
1 1/4 water
3/4 tsp salt
1/4 tsp pepper
1. - cook onions, bay leaf,ginger,curry and thyme in butter over low heat, stirring occasionally, until onions are soft, 6-8 minutes
2. -Wash and cube potatoes.
3. -add potatoes to onion mixture along with carrots, broth, cider ( apples), water, salt and pepper. Bring to a boil. Reduce heat and simmer covered, until carrots are tender, 20-25 minutes. Discard bay leaf.
4. - purée soup in batches in blender until smooth, transferring to large bowl or pot. Return to stove and reheat if necessary
5. - garnish with fresh parsley and toasted almonds
main courses October 21, 2013 18:50
No one has liked this recipe.
No comments yet.