Sunday, November 18, 2012

Shelley's Curried Carrot Soup

Shelley's Curried Carrot Soup
Shelley Sizemore

Serves 10 [as an appetizer]

In a large saucepan, heat:
1 tablespoon olive oil
2 tablespoons unsalted butter

After oil is hot, add:
1 1/2 carrots, peeled and diced
1 medium onion, peeled and diced

Let cook for about 5 minutes.

4 cups chicken stock
2 tablespoons brown sugar
1 1/2 tablespoons curry powder
1 1/2 teaspoons ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon coriander
1/4 teaspoon cayenne pepper (more if you like the heat!)

Cook until carrots and onions are tender. Remove from heat.

Working in batches, puree in blender. Add up to 2 cups chicken broth until desired consistency is reached.

Garnish with goat cheese and crumbled bacon.

Eat up!

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