This week’s Meatless Monday’s recipe is curry carrot ginger soup. The video is an alternate carrot soup that includes parsnips and sweet potatoes. Either of these recipes is exceptionally tasty on a nice crisp Fall Monday. Plus either of these would make a lovely first course in your Thanksgiving Holiday meal.
Curry carrot ginger soup
What you need:
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter, divided
- 1 yellow onion peeled and sliced
- 1 nub of fresh ginger, peeled and sliced or 1 teaspoon of ground ginger
- 1 medium potato, peeled and diced
- 4 cups of vegetable broth
- 1/2 teaspoon of salt
- 5 or 6 carrots, peeled and sliced
- 1 cup of whole milk
- 1 tablespoon of curry powder
- dash of cumin
- dash of cayenne pepper
- 4 lemon wedges, salt and pepper to taste
- sprigs of parsely with a dollop of sour cream for garnish (optional)
Prep time: 20 minutes
Cooking time: 1 hour and 15 minutes
Preheat oven to 350 degrees.
Melt 1 tablespoon of olive oil and 1 tablespoon of butter in a large heavy bottomed pot. Add onion and ginger. Stir and cook until onion is tender, about 5 or 6 minutes.
Add potato and 1/2 cup of vegetable broth, and 1/2 teaspoon of salt, bring to a low boil. Stir occasionally until the potato is tender, about 15 minutes.
Add carrots and remaining vegetable broth. Return to a low boil. Cover and simmer, cooking until all ingredients are tender, about 15 minutes. Then reduce the heat.
Meanwhile, in a separate saucepan, melt the remaining 1 tablespoon of butter until it begins to foam. Add the milk and bring to a low boil. Add curry, cumin, and cayenne spices. Stir for about a minute, until the liquid is a golden color. Remove from heat.
Carefully transfer the vegetables and broth to a blender to process until smooth, you may need to do this is two batches. Return the processed soup to the large pot and then stir in the curry milk sauce. Remove from all heat and let cool to room temperature about 30 minutes. This lets the flavors meld.
Reheat before serving. Add the lemon wedge and other garnish to the bowl. This should serve four.
Bon Apetit! Comments? Questions? Story information, product to review or breaking news? Please contact Natalia Corres at Natalia@bakwep.com.
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