Foodie Friday – Carrot Soup

As I’ve mentioned at least twice before, I love this carrot soup! Too bad I don’t have a good picture of it to share. This soup is a brilliant orange, but my iPhone camera just doesn’t do its color justice. And let’s not even talk about my old, warped Tupperware. Anyway, let’s talk about the recipe. After Dan’s Dungeons & Dragons get together last month we had a large bag of leftover baby carrots sitting in the fridge. I’m not a big fan of carrots, raw or cooked, so I had no idea what to do with them. Then I had a thought – how about carrot soup? I’ve had so much luck with soups this winter that it seemed like the logical option. A quick internet search turned up this simple recipe so I gave it a try. The first time I made it I didn’t know how so few ingredients could make such a delicious dish! This soup is thick, rich, and so flavorful. I’ve made it twice and it’s already become one of my favorite homemade meals. I highly, highly recommend it to anyone who is at all inclined.

3 Tbsp unsalted butter
2 Tbsp olive oil
1 c diced onion
1 lb baby carrots, chopped
3 cups chicken stock
1 1/2 tsp curry powder
3/4 c heavy cream (or milk)
Salt and pepper to taste

In a stock pot, melt the butter and heat the olive oil over medium heat. Once the butter is melted, add the onions and saute until transparent, about 5 minutes. Don’t let them brown. Add the carrots and stir well to coat with the butter and oil mixture. Cook over medium heat until the carrots are almost soft, 10-12 minutes. Sprinkle curry powder over the vegetables and cook, stirring constantly, until spices are very fragrant, about 1 minute. Add the chicken stock and bring to a boil. Reduce heat and simmer until carrots are completely soft, 15-20 minutes. Remove the pot from the heat and, using an immersion blender, carefully puree the mixture until smooth. Stir in the cream or milk and return to the stove over low heat just until the soup is warm. Season with salt and pepper to taste. Enjoy!

Based on Senegalese Curried Carrot Soup from Serious Eats.