Curried Carrot Soup

The weather in Ireland is so unpredictable. Like yesterday we had sunny and bright afternoon and I really thought the spring is just round the corner. Yet today the picture is completely different. There are no sign of the sun that had filled my living room the day before, just the cold wind and occasional drizzle. And who knows maybe tomorrow it will snow again… 
That sunny afternoon reminded me that in a month or two the spring will come and that mean heavy coats will be replaced with something lighter. And after indulging for almost two month I can feel it’s time to slow down.
It’s time to start to enjoy simple, wholesome, fresh and delicious food again. So let’s start!
Prep time : 10 min
Cooking time : 35-40 min
(Serves 4)
Ingredients:
1 teaspoon vegetable oil
1 medium onion, chopped
2 teaspoons mild curry powder or to taste
7 medium carrots, chopped
900 ml vegetable broth
Sour cream to serve
Method:
In a large pan heat the oil then add onion, sauté for 5 minutes. Add curry powder.
Add carrots and continue to sauté for another minute. Pour in vegetable broth, bring it to a boil then reduce heat and simmer for 30-35 minutes or until carrots are tender.
Puree in a blender until smooth, add little extra water if required.
Adjust seasoning if needed. Serve with dollop of sour cream.
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11 thoughts on “Curried Carrot Soup

  1. Mmmm, I love curry! And it goes so perfect with carrots…totally makes me want carrot soup soon while it's so cold.
    Thank you for adding me on FoodBuzz! It's cool to meet other bloggers!

  2. I love curried carrot soup and this one looks wonderful! Sadly, here in Boston there is not even the slightest hint of spring, we are still buried under about 5 feet of snow with more forecast for the week ahead.

  3. First time at your site and I find a wonderful carrot soup to try! Here in New England, the winds are cold and blustery and we're due for more snow (aarrgh!). I want a warm curry smell and some fresh rolls to have with my tea this evening …

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