Cream Of Carrot Curry

Cream of Carrot Curry Recipe

Ingredients:

• 6 large carrots, peeled and chopped
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 tbsp grated ginger
• 2 tbsp curry powder
• 1 tsp cumin
• 1 tsp coriander
• 1/2 tsp turmeric
• 4 cups vegetable broth
• 1 cup heavy cream
• 2 tbsp olive oil
• Salt and pepper to taste

Directions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté until onions are translucent.
2. Add grated ginger, curry powder, cumin, coriander, turmeric, salt and pepper. Stir well.
3. Add carrots and continue to sauté for 5 minutes until the carrots start to soften.
4. Add vegetable broth and bring to a boil. Reduce heat and simmer until the carrots are tender and cooked through. This should take around 20 minutes.
5. Blend the soup in a blender until it’s very smooth. Pour the blended soup back into the pot.
6. Add the heavy cream and bring the soup to a gentle simmer. Cook for an additional 5 minutes, stirring frequently.
7. Check the seasoning and adjust to your liking. Serve hot with your favorite toppings.

Verdict:

This Cream of Carrot Curry soup is the perfect balance of sweet and savory. The spices add depth to the soup, while the cream gives it a velvet-like texture. It’s a perfect comfort food for cold nights.

Serving Suggestions:

– Garnish with fresh cilantro or parsley, and a dollop of yogurt
– Serve with warm crusty bread, or pita chips
– Add a squeeze of lemon or lime to brighten it up
– Top with croutons or roasted chickpeas for added crunch and protein.