Curried Carrot (and Squash) Soup
This is a slightly sweet, intensely aromatic low-calorie soup packed with vitamins and general goodness. The orange of the carrots mixed with the yellow of the curry creates a shocking color that will light up any table. I based this recipe off a standard carrot soup recipe, but added a few yellow squashes that were languishing in my veggie bin.
Hunt and Gather this stuff:
- 2 tablespoons olive oil
- 1 large onion, diced
- 1 small shallot, diced
- 1 1/2 pounds carrots, peeled and cut into 1-inch chunks
- 1-2 yellow squash in 1-inch slices
- 2 tablespoons Brummel and Brown (or butter or other butter substitute, whatever you fancy)
- 1 tablespoon agave syrup
- 5 large garlic cloves, chopped
- 2-3 tablespoons curry powder
- 3 cups chicken broth
- 1 to 1 1/2 cups nonfat milk
- Salt and pepper to taste
Then do this:
- Add oil to large saute pan and heat (med-high) until it becomes aromatic and shimmers a little.
- Add carrots, onions, squash, shallots and saute, stirring occasionally 8-10 minutes
- Reduce heat to low.
- Add garlic, Brummel and Brown, and agave syrup.
- Cook for another 10 minutes.
- Add curry powder, saute 30 seconds to a minute.
- Add broth and bring to simmer (med-high heat)
- Reduce to low and simmer until carrots are tender (10 minutes or so)
- Transfer to blender (in batches if necessary) and puree until smooth.
- Transfer to sauce pan and add milk until soup is desired consistency.
- Heat through and serve.
- You can modify this recipe to include whatever vegetables are on their last legs in your fridge. Zucchini, broccoli, parsnips, turnips, etc. When I’m feeling extra healthy I’ll throw a cup or two of spinach leaves in at the end of puree-ing (my VitaMix pulverizes them easily, see below) to add some super green power to the mix. They do a great job of “hiding” and hardly make a difference in taste.
- I use my VitaMix blender to puree this recipe. In fact, I never made pureed soups before I finally dropped cash on the VitaMix because I found puree-ing in batches to be the single most annoying and tedious task I could imagine. Also, traditional blenders always seemed to make a mess and/or burn the crap out of me. The VitaMix has a nice slow speed to start with, which makes it safe and easy to use. The container itself is huge so I usually do not have to do soups in batches. Lastly, the VitaMix actually heats food up if you let it run long enough (the motor is that powerful), so I skip the step of returning the soup to the saucepan and instead let the VitaMix do the heating after adding the milk.
- If you don’t have curry powder, don’t worry – you can easily make your own. In fact, I didn’t even know curry powder in it’s “off the shelf” variety existed until a few years ago. Curry powder is a mix of a number of spices including things like: corriander, saffron, cumin, mustard seed, crushed red pepper, poppy seed, cinnamon, tumeric, black peppercorn, coriander, cloves, cardamom, nutmeg, bay leaves, onion powder, ginger powder, fennel pepper, fenugreek seeds, etc. Which spices are used depends on the kind of curry but if you’ve got the basics (cumin, coriander, tumeric, cinnamon, pepper) you can almost always whip up a quick curry powder at home. Just do a quick internet search for curry powder recipes and you’re off.
Pair with one of these?
Possibly related (automatically generated) posts:
- Spiced Cauliflower Saute (the secret is in the cinammon) I’m not wild about cauliflower. As cruciferous vegetables go, it...
- Now is the Time for Squash: Eat Right with a Favorite Fall Recipe Man. When I was a kid I hated squash (further...
- Kale that Doesn’t Suck I love kale. There, I said it. But I know...
- Chicken Larb (Don’t call it a meat salad) Chicken Larb! Larb is one of my favorite dishes in...
- Super Simple Claypot Roasted Chicken Super juicy chicken - every time. This claypot chicken recipe...