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creamy carrot soup

Posted: October 16th, 2012
by paniel

This recipe was made with the Recipe Maker to create a custom soup with your choice of vegetables, seasonings, and garnishes.

Serves/Yields: Serves 8 as a starter

carrots cilantro dry sherry more more

2 Tbs. extra-virgin olive oil

1 Tbs. minced fresh ginger

2 tsp. minced garlic

1-1/4 cup medium-diced onions

Kosher salt

1-1/2 tsp. curry powder

1-3/4 lb. carrots, peeled, cut in half or quartered lengthwise if thick, and sliced 1/4 inch thick

5 cups vegetable broth, preferably homemade OR 2-1/2 cups lower-salt chicken broth diluted with 2-1/2 cups water

3 Tbs. dry sherry

1/4 cup heavy cream

1-1/2 tsp. fresh lime juice

freshly ground black pepper

1/3 cup chopped cilantro

In a 4- to 5-quart saucepan or Dutch oven, heat the olive oil over medium-low heat. When hot, add the ginger, garlic, and onions and a pinch of kosher salt. Stir well, cover, reduce the heat to low, and cook, stirring occasionally, until the aromatics are softened, 8 to 10 minutes. Stir in 1 tsp. kosher salt and the curry powder.

Add the carrots, broth, and sherry, stir well, and bring to a simmer over medium heat. Cook, uncovered, stirring occasionally, until the vegetables are very tender and the soup is full-flavored, 7 to 20 minutes.

Take the pan off the heat and let the soup cool for 5 minutes. Working in batches, puree the soup in a blender (fill the jar no more than half full and vent the lid, topping it with a folded kitchen towel to prevent hot splashes). Wipe the pan clean and put the soup back into the pan.

Add the cream and 1/2 tsp. of the lime juice. Season the soup with salt and pepper. Taste the soup and adjust the seasonings with more salt, pepper, or lime juice as needed.

Ladle into 8 soup bowls and garnish each serving with 1 to 2 tsp. chopped cilantro.