A pot of soup bubbling on the back burner imbues the home with a tantalizing aroma of warmth and love.
Whether spring, or fall, summer or winter… this Curried Carrot Soup is a seasonal favorite, permeated with healthful and fresh ingredients.
A versatile family favorite, perfect for any special meal or occasion… or even holiday such as Thanksgiving or Easter.
A beautiful soup; easy to prepare, a delicious beginning or simple main dish.
4 garlic cloves, smashed and chopped
4 tablespoons unsalted butter
1 pound carrots, chopped
3 celery stalks, chopped
1 medium-size onion, chopped
1 medium-size potato, peeled and chopped
3 tablespoons flour
2 tablespoons packed brown sugar
1 cup milk
1 teaspoon curry powder
salt and freshly cracked pepper to taste
2 cups chicken stock
2 cups fat-free half and half
Dash of turmeric
In a saucepan, melt the butter and saute the carrots, celery, onion, and potato over medium heat until tender, about 20 minutes.
Reduce to low, sprinkle the flour and brown sugar over the vegetables. Stir in the milk. Add garlic and curry powder. Season with salt and pepper.
Allow the soup to simmer over low heat for 15 minutes. Be careful not to boil the soup.
Puree the soup in a blender or hand-held immersion blender.
Return to the saucepan. Stir in half-and-half and the turmeric. Cook over medium-low heat until heated through, about 15 minutes.