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Curried Carrot Soup

Curried Carrot Soup with sourdough bread
Curried Carrot Soup with sourdough bread
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Curried Carrot Soup

Earthy with a hint of heat, this yummy soup is satiating and healing all in the same spoonful! Curry contains turmeric which is so good for us and is way more bio-available when heated.
Print Recipe
Servings: 4
Ingredients Method

Ingredients
  

  • 1 tablespoon olive oil
  • 3 tablespoon Simply Ghee
  • 1/2 large sweet onion; chopped
  • 2 pieces ginger roots; peeled and grated
  • 2 garlic cloves; minced
  • 8 large carrots; scrubbed and chopped
  • 5 cups chicken or veggie stock; homemade or store bought
  • 1 tablespoon curry paste
  • 1.5 tablespoons curry powder
  • 1 teaspoon turmeric powder
  • 1/2 teaspoon black pepper
  • 1 teaspoon Redmond's Real Salt
  • 1/4 cup cream or half and half – optional
  • sour cream as garnish – optional
  • chives as garnish – optional

Method
 

  1. Heat olive oil, 2 tablespoons ghee, onions and carrots in a stock pot. Sauté till onions are a little translucent.
  2. Add the ginger and garlic and sauté till you begin to smell the garlic.
  3. Add 4 cups of the broth (reserving 1 cup for later).
  4. Bring to a boil; reduce heat to medium and cover. Allow to simmer for 20-25 minutes or until the carrots are very tender.
  5. Remove from heat and using an immersion blender (or put it into a blender – carefully) blend till very smooth. If a thinner consistency is preferred, add the last cup of broth slowly and blend till the desired consistency.
  6. Adjust seasoning and add a warm cup of milk or cream to the soup. Add the last tablespoon of ghee and stir into finished soup till fully incorporated.
  7. Serve garnished with chopped chives and or sour cream. (optional)
  8. Serves 4-6. Good crusty, sourdough bread works for dunking.

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