This sweet and spicy curry soup is very rich in flavor even though it doesnt have any cream. You can refrigerate or freeze it. The recipe is from Daily Food, November 2004. Cook time is 40 minutes, prep time is 20 minutes, and it serves 4. The ingredients include 2 tablespoons of butter, 1 cup of chopped onions, 1 teaspoon of curry powder, coarse salt and pepper, 2 cans (14 1/2 ounces each) of reduced-sodium chicken broth (about 3 1/2 cups), 2 pounds of peeled and cut into 1-inch chunks carrots, 1 to 2 tablespoons of fresh lemon juice, and 2 tablespoons of coarsely chopped fresh cilantro for garnish (optional). The directions are to heat the butter in a Dutch oven or large (4- to 5-quart) saucepan over medium heat. Add the onions, curry powder, 2 teaspoons of salt, and 1/4 teaspoon of pepper. Cook, stirring occasionally, until the onions are soft, about 5 minutes. If your carrots arent sweet enough, add 1 teaspoon of sugar. Add the broth, carrots, and 3 cups of water; bring to a boil. Reduce the heat; cover and simmer until the carrots are tender, about 20 minutes. In batches, puree the soup in a blender until smooth; transfer to a clean saucepan. Add more water to thin to desired consistency. Reheat if necessary. Stir in the lemon juice. Garnish with cilantro if desired. Cooks note: Hot liquids expand when blended, so be sure not to fill the blender jar more than halfway. To prevent the liquid from splashing, allow heat to escape: remove the lids center piece and cover with a dish towel while blending.
George
26.04.2023 @ 22:01
This sweet and spicy curry soup is very rich in flavor even though it doesnt have any cream. You can refrigerate or freeze it. The recipe is from Daily Food, November 2004. Cook time is 40 minutes, prep time is 20 minutes, and it serves 4. The ingredients include 2 tablespoons of butter, 1 cup of chopped onions, 1 teaspoon of curry powder, coarse salt and pepper, 2 cans (14 1/2 ounces each) of reduced-sodium chicken broth (about 3 1/2 cups), 2 pounds of peeled and cut into 1-inch chunks carrots, 1 to 2 tablespoons of fresh lemon juice, and 2 tablespoons of coarsely chopped fresh cilantro for garnish (optional). The directions are to heat the butter in a Dutch oven or large (4- to 5-quart) saucepan over medium heat. Add the onions, curry powder, 2 teaspoons of salt, and 1/4 teaspoon of pepper. Cook, stirring occasionally, until the onions are soft, about 5 minutes. If your carrots arent sweet enough, add 1 teaspoon of sugar. Add the broth, carrots, and 3 cups of water; bring to a boil. Reduce the heat; cover and simmer until the carrots are tender, about 20 minutes. In batches, puree the soup in a blender until smooth; transfer to a clean saucepan. Add more water to thin to desired consistency. Reheat if necessary. Stir in the lemon juice. Garnish with cilantro if desired. Cooks note: Hot liquids expand when blended, so be sure not to fill the blender jar more than halfway. To prevent the liquid from splashing, allow heat to escape: remove the lids center piece and cover with a dish towel while blending.