Curry Carrot Ginger Soup
Fiery, creamy and hot, a dose of curry adds an extra kick to this super-healthy soup.
Curry Carrot Ginger SoupServes 4
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter, divided
- 1 yellow onion, peeled and sliced
- 1 nub fresh ginger, peeled and sliced
- 1 medium potato, peeled and diced
- 4 cups low-sodium vegetable broth
- 1/2 teaspoon salt
- 5 or 6 carrots, peeled and sliced
- 1 cup whole milk
- 1 tablespoon curry powder
- Dash cumin
- Dash cayenne pepper
- 4 lemon wedges
- Sea salt and freshly ground black pepper to taste
- Sprigs parsley, optional garnish
- Dollop sour cream, optional
Prep time: 20 minutes
Total time: 1 hour 30 minutes
Melt 1 tablespoon oil and butter in large heavy-bottomed pot. Add onion and ginger. Stir and cook until onion is tender, 5 or 6 minutes. Add potato, 1/2 cup of broth and salt. Bring to low boil. Stir occasionally until potato is tender, about 15 minutes. Add carrots and remaining broth. Return to low boil. Cover and simmer. Cook until ingredients are tender, about 15 minutes. Reduce heat.
Meanwhile in separate saucepan melt 1 tablespoon butter until it begins to foam. Add milk and bring to low boil. Add curry, cumin and cayenne seasoning. Stir about 1 minute or until ingredients turn gold. Remove from heat.
Carefully transfer contents of pot to blender. Process until smooth, about 25 to 30 seconds, in two batches if necessary. Return to pot.
Stir curry sauce into soup. Remove from heat and let cool to room temperature, about 45 minutes, to let flavors meld. Reheat, add lemon wedge and serve hot.