Curried Carrot Soup

by | Dec 7, 2014 | 0 comments

Yields1 Serving
Prep Time20 minsCook Time20 minsTotal Time40 mins

Ingredients

 1 1/2 T Extra Virgin Olive Oil (aka EVOO)
 1 large shallots, minced
 1 1/2 lbs carrots, peeled and coarsely chopped
 1 t curry powder (we used more)
 6 c low-sodium broth (recipe calls for chicken broth, we use vegetable)
 2 T fresh orange juice
 Freshly ground pepper

Directions

1

In a large saucepan over medium heat, heat the oil.

2

When it is hot, add the shallot and sauté until soft, about 2 min.

3

Add the carrots, curry powder, and broth.

4

Increase the heat to medium-high and bring to a boil. Reduce the heat to low

5

Cover, and cook until the carrots are tender, about 20 minutes

6

Remove from heat and add the orange juice.

7

Using a food processor or blender, process to a smooth puree.

8

Taste and season with salt and pepper.

9

Drizzle with the remaining olive oil

Ingredients

 1 1/2 T Extra Virgin Olive Oil (aka EVOO)
 1 large shallots, minced
 1 1/2 lbs carrots, peeled and coarsely chopped
 1 t curry powder (we used more)
 6 c low-sodium broth (recipe calls for chicken broth, we use vegetable)
 2 T fresh orange juice
 Freshly ground pepper

Directions

1

In a large saucepan over medium heat, heat the oil.

2

When it is hot, add the shallot and sauté until soft, about 2 min.

3

Add the carrots, curry powder, and broth.

4

Increase the heat to medium-high and bring to a boil. Reduce the heat to low

5

Cover, and cook until the carrots are tender, about 20 minutes

6

Remove from heat and add the orange juice.

7

Using a food processor or blender, process to a smooth puree.

8

Taste and season with salt and pepper.

9

Drizzle with the remaining olive oil

Curried Carrot Soup
IngredientsDirections