02/02/2022
Curried Carrot Soup, super easy, tasty, nourishing soup for this chilly weather!
Recipe from Phyllis Vaccarelli, who owned Lets get Cookin, a cooking school that used to exist in Westlake Village. Sadly this cooking school no longer exists. Loved that place! Sampled this many years ago in a cooking class, with both cream and no cream. It is so creamy on it’s own with just the veggies! Have never added the cream.
Recipe
2 Tablespoons butter
1/2 cup onion finely chopped
2 celery stalks, finely chopped
1 leek, white part only, finely chopped
2 teaspoons curry powder
8 large carrots, finely chopped
4 cups chicken stock
1/2-1 cup heavy cream (optional)
Salt, pepper, nutmeg to taste
(note: if using a true stock which is unsalted, you will need to add salt. If using a chicken broth, it is unlikely you will need salt or much of it since broth is not unsalted.)
Could easily add some minced fresh ginger when adding the curry powder.
Garnish with chopped chives.
Melt butter in large saucepan or Dutch oven. Add onion, celery and leeks. Stir and let vegetables sweat until softened but not browned, about 5-8 minutes.
Stir in the curry powder until blended.
Add carrots and chicken stock. Bring soup to a boil, then cook partially covered for about 18-20 minutes. Carrots should be soft.
Strain the vegetables (save the stock!!) and then add them with a little stock to a blender. Make sure the veggies have cooled down a bit. Puree the vegetables.
Return pureed mixture to the pot and reheat (with remaining) stock to a boil. You may decide not to add all of the stock back in but you’ll use most of it. Add salt, pepper, nutmeg to taste. Garnish with chives if desired. Can be served hot or cold.
My tip: If you have an immersion blender, you don’t need to strain the vegetables and transfer to a blender. You can just blend in the pot. It will go faster in the blender for sure though! I love to garnish with what I have on hand, cilantro and pistachios (pictured). Cashews would be great too!
Enjoy!
