Tuesday, July 14, 2009
OK so it's not curry, it's curried carrot soup. Curried carrot and potato soup to be exact, and I ate every drop.
Even though it was a pinch too hot on the first go round (leave out the cayenne pepper if you're only a moderate/medium heat lover, like me), this was really good. Summer soups don't have to be cold, but they've got to be fast.
This is great with naan, my new favorite carb (see previous post).
Curried Carrot and Potato Soup
1 Tbs. extra virgin olive oil
1 Tbs. Earth Balance margarine
1 medium onion, chopped (use a sweet one if you've got it)
2 cloves garlic, minced (more as desired)
1 lb. carrots, peeled and chopped
2 medium all-purpose potatoes, peeled and cubed (about 1 lb.), such as Yukon Gold
6 cups vegetable broth
1 Tbs. Madras curry powder, or other favorite curry
¾ tsp. salt
1 tsp. grated lemon zest
¼ tsp. ground cayenne pepper (optional)
¼ cup cilantro leaves, minced, plus whole leaves for garnish (optional)
Preheat at least a 4 quart pot over medium high heat. Add olive oil through potatoes and saute 5 or 10 minutes. Add vegetable broth and seasonings to the pot. Bring to a boil, cover, and cook until vegetables are tender, about 15-20 minutes.
Using a hand blender, blend until soup is smooth and carrots are fully pureed. Or place in a blender in batches and puree until smooth (this method will yield a silkier result). Return to the pan. Correct seasonings to taste, and stir in cilantro leaves, if using. Garnish individual servings as desired.