Sunday, January 9, 2011

Curry Ginger Carrot Soup

To me, there are few things more comforting than a piping hot bowl of soup. A cold sandwich or a salad just won't do when the thermostat refuses to creep above 40.

The amount of spice in this recipe makes it the perfect soup for anyone battling a cold, but feel free to reduce the curry powder and cinnamon if you prefer a subtler flavor. In addition to being highly tasty, this soup is a breeze to put together, even on a weeknight.

Curry Ginger Carrot Soup

  • 2 tablespoons olive oil
  • 1 pound carrots, chopped
  • 1 onion, chopped
  • 1 two inch piece ginger, peeled and minced
  • 2 teaspoons curry powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon coriander
  • Kosher salt and freshly ground pepper
  • 4 cups chicken broth
  • 4 ounces heavy cream

Heat 2 tablespoons olive oil in a large pot over medium heat. Add the carrot, onion and ginger and cook until the vegetables are soft. Add the curry powder, cinnamon, cloves, and coriander. Add 4 cups chicken broth and 1 cup water. Cover and simmer for 20 minutes.

Transfer the soup to a blender and puree. Stir in cream and season with salt and pepper to taste.


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