Recently, we had dinner at a fancy schmancy restaurant with some of my husband's co-workers. Curried carrot soup was on the menu and someone made a doubtful remark about whether or not he should order it. Without hesitation, and without ever having tried it before, I told him it was my type of food. I knew I would love it. And I knew I needed to make it for myself.
This recipe was pretty close to how I remembered. Creamy, and slightly spicy, it has a wonderful curry flavor without being overpowering. It tastes complicated, but it's simple and delicious.
Curried Carrot Soup
(adapted from Serious Eats)
6 tablespoons butter
1 medium-sized onion, diced
3 cups peeled and roughly chopped carrots
3 cups chicken or vegetable broth
2 teaspoons curry powder
pinch red pepper flakes
1 1/2 cups milk
salt and pepper to taste
plain Greek yogurt, for garnish
1) In a large saucepan, melt butter over medium heat until foaming subsides. Add onions and saute until translucent, 5-8 minutes, stirring often so they won't brown.
2) Add carrots and stir to coat with butter, cooking until almost soft, 10-12 minutes. Sprinkle with curry powder and red pepper flakes over vegetables and cook, stirring constantly, until spices are very fragrant, about 1 minute. Add broth and bring to a boil; simmer until carrots are completely soft.
3) Transfer soup to a blender and blend, in batches if necessary, or use an immersion blender, until soup is completely pureed.
4) Return soup to saucepan and whisk in milk. Return to a simmer and season with salt and pepper to taste. Dollop yogurt on individual portions, if desired. Enjoy!