Curried Carrot Soup

Recipe courtesy of BBC Food. Adapted for Intervale Food Hub members!

 

INGREDIENTS

1/2 cup unsalted butter

1/2 cup onion, chopped

2 garlic cloves, crushed

1lb carrots, peeled and chopped into small pieces

½ tsp curry powder

2 cups chicken stock (or vegetable stock)

1 bouquet garni (fresh herb bundle) - or, a mix of your favorite dried herbs.

INSTRUCTIONS

  1. Melt the butter in a saucepan and sweat the onion, garlic and carrots, with a pinch of salt, for 5-6 minutes, or until softened.

  2. Add curry powder to the vegetables and cook a further 2-3 minutes.

  3. Add the stock, bouquet garni/herbs, and bring to the boil. (Add more water or stock if the vegetables are not covered). Reduce to a simmer and cook for 30 minutes.

  4. Remove the bouquet garni, then blend the soup in a blender until smooth. Pass through a sieve into a clean saucepan and season to taste with salt and freshly ground black pepper.

  5. To serve, ladle the soup in serving bowls.