Happy Thanksgiving! We enjoyed our Thanksgiving Dinner earlier today and I’m still full. The highlight of our meal (everyone agreed!) was this lovely roasted carrot soup. With 1/2 tsp. of mild curry powder, the curry flavour was subtle but lovely.
Even the kids ate it. If you want a stronger curry flavour, you can increase the curry powder up to 1 tsp.
Recipe: Curried Roasted Carrot Soup
Summary: This is a delicious soup, ideally suited for Thanksgiving, but great any time. Makes 10 small appetizer servings or 4-6 full bowl servings.
- 1 Tbsp. unsalted butter
- 1/2 large onion, coarsely chopped
- 8 carrots, peeled and cut into large but evenly sized chunks
- 1 celery stalk, coarsely chopped
- 1 garlic clove, minced
- 1/2 tsp. mild curry powder (up to 1 tsp. if you want a stronger curry flavour)
- 4-5 cups chicken stock or broth (less for a thicker soup, more for a thinner soup. Start with 4 cups. You can always add more later if the soup is too thick.)
- Freshly ground black pepper and salt, to taste
- Garnish: Dollop of sour cream and fresh parsley or chives
- Prepare the carrots and lay them flat in a single layer on a baking sheet. Roast in a 375° F. oven until soft, about 40 minutes.
- In a 3-quart pot, melt the butter. Add the chopped celery, onion and garlic and sauté for 5 minutes over medium heat, stirring often. Add the roasted carrots and then add the curry powder. Cook for several minutes more, stirring constantly so the curry doesn’t burn. Add the stock, turn up the heat to high, and bring to a boil. Lower the heat and simmer, uncovered, for 30 minutes. Puree the soup in several batches in a food processor or in the pot with an immersion blender. Season to taste.
- To serve, reheat if necessary, pour into warmed soup bowls, top with a dollop of sour cream and sprinkle with parsley or chives.
Prep time: 15 min | Cook time: 1 hour 10 min | Total time: 1 hour 30 min
Number of servings (yield): 6