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A favorite in our house and a great way to use the carrots that are coming in now from the garden.

From The Food Network/Rachael Ray (c) 2002 The Food Network

1 T extra virgin olive oil
2 T butter
1 medium onion, chopped
1 1/2 pounds carrots, cleaned and cut into 1 1/2" pieces
6 c chicken stock (liquid or bouillon cubes)
1 T mild curry paste or 1 1/2 T curry powder
1/4 - 1/2 t cayenne pepper
coarse salt

Preheat medium pot over high heat. Add olive oil, butter, onions and carrots and saute 5 minutes. Add 4 cups chicken stock, curry and cayenne, and about 1 teaspoon salt to the pot. Bring to a boil, cover and cook until carrots are very tender, about 15 minutes. Place pot on a trivet next to food processor. Process soup in 2 or 3 small batches until soup is smooth and carrots are fully pureed. Transfer processed soup into a large bowl as you work to make room for more soup in the food processor. Return completed soup to the soup pot and place on low heat. If the soup is too thick, add remaining stock, up to 2 cups, to achieve desired consistency.

Optional garnishes:
sour cream
chives
freshly chopped cilantro
 
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