Creamy Carrot With Curry Soup Recipe
- 2 tablespoons olive oil
- 1 ½ pounds peeled carrots, cut into 1-inch chunks
- 1 large onion, cut into large dice
- 1 tablespoon butter
- 1 pinch sugar
- 3 large garlic cloves, thickly sliced
- 2 tablespoons curry powder
- 3 cups chicken broth, homemade or from a carton or can
- 1 ½ cups half-and-half (or whole milk)
- Salt and freshly ground pepper, to taste
- Garnish: chopped roasted pistachios
step 1: Heat oil over medium-high heat in a large, deep saute pan until shimmering.
step 2: Add carrots, then onion; saute, stirring very little at first, then more frequently, until vegetables start to turn golden brown, 7 to 8 minutes.
step 3: Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
step 4: Add curry powder; continue to saute until fragrant, 30 seconds to 1 minute longer.
step 5: Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until carrots are tender, about 10 minutes.
step 6: Using an immersion blender or traditional blender, puree until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)
step 7: Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.