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Curried Carrot Soup Recipes

Curried Carrot Soup is a soup prepared with carrot as a primary ingredient. Sweet carrots enhance the taste of spices compound found in the curry. Curried carrot soup may have a thick consistency while also being smooth in texture. This soup color can vary based on the color of carrots used.
The young tend to make sweet carrot soup and imbue it with a bright orange color, while the older, large carrots give a hint of sweetness and maybe inspire a yellow color. The use of old, cracked carrots that had the texture of wood in the interior they can produce low-quality soup.
This recipe using curry powder, but it is possible to make your own blend, balancing cumin, cayenne, turmeric, or other chilies. It can be prepared as a cream soup or broth-style. extra vegetables, root vegetables and a variety of ingredients can be used in the preparation. It can be served hot or cold. Ready for this spicy curry recipe? If you are so curious, then I will share the recipe, here we go!

Ingredients :
1 1/2 tablespoons extra virgin olive oil
1 teaspoon curry powder
2 tablespoons fresh orange juice
1 large shallot, minced
1 1/2 pounds carrots, peeled and coarsely chopped
6 cups low-sodium, low-fat chicken broth
Kosher or sea salt
Freshly ground pepper

Direction :
1. Heat the oil in a large saucepan over medium heat.. When it is hot, add the shallot and sauté until soft, about 2 minutes.
2. Add the carrots, broth and curry powder,. Increase the heat to medium-high and bring the mixture to a boil. Reduce the heat to low, cover, and cook until the carrots are tender, about 20 minutes.
3. Remove from heat and add the orange juice. Using a food processor or blender, process to a smooth purée. Taste and season with salt and pepper. Drizzle with the remaining olive oil.

If you're looking for a healthy, spicy, delicious, throw-in-the-pot meal, this one is the answer, Curried Carrot Soup. Everyone loves this easy and super healthy soup, A lovely warming soup for autumn and winter.
Butternut squash and sweet potatoes also lend themselves to curried flavors, and could be substituted for the carrots here for a fall version of the soup

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