I’m trying to think if I’d ever had carrot soup before…. Hmm… I think so. Surely.
Mainly I was trying to think of something to pair with curry. Because I L-O-V-E curry. (You’re suppose to say each letter, rather than simply saying love, just so you know.)
Carrots are orange. So there you have it.
What? Oh, you don’t pick out your food by color, only outfits.
Huh? Flavor combining has nothing to do with colors. Different senses, what?
Well, E-X-C-U-S-E me. (See the above note for reading directions.)
All I’m saying is: if you like curry, and the color orange, and soup then go with me here. Geez.
Curry Carrot Soup, makes 2-3 servings
Needed: 1/2 yellow onion, 2 tablespoons olive oil, 1 lb carrots (I used baby carrots), 2-3 cups vegetable or chicken stock, 1 tablespoon toasted curry powder, a sprinkle of cumin, a sprinkle of salt and pepper and maybe some greek yogurt to garnish.
Toast the curry powder until fragrant, set aside. Chop up the onions and carrots. In a pot over medium heat saute the onions in the oil until they begin to soften. Add in the carrots and continue to cook until tender. Now pour in the stock and spices and cook until the onions and carrots are very tender and starting to… well… sort of decompose a little, 15 minutes or so. Using an immersion blender (or carefully pouring the liquid into a food processor or blender, in batches probably) puree until soup is… uh… soupy. Serve hot with a little greek yogurt and some bread for dipping.