Here is Turmeric-mania Recipe #6! This comes from Everyday Food: Great Food Fast and uses fresh carrots and chicken broth to make a sweet, spicy, and rich soup (no cream or milk required). Because the recipe makes such a large batch of soup, I froze half of it to save for the first snowfall, which here in Michigan could be next week, next month, or next new year. Appropriately enough, this soup is featured in the Winter section of the book, but is great for a chilly Autumn evening as well. Like Curried Zucchini Soup, this can also be chilled and served cold.
2 tbsp butter
1 cup chopped onion
1 tsp curry powder
2 tsp salt
1/4 tsp pepper
2 cans (14.5 oz each) chicken broth (about 3 1/3 cups)
2 lbs carrots, peeled and cut into 1-inch chunks
1 to 2 tbsp fresh lemon juice
2 tbsp coarsely chopped fresh cilantro, for garnish (optional)
Melt butter in a Dutch oven or large saucepan over medium heat. Add onion, curry powder, salt, and pepper. Cook, stirring occasionally, until the onion is soft, about 5 minutes.
Add the broth, carrots, and 3 cups water and bring to a boil. Reduce the heat, cover, and simmer until the carrots are tender, about 20 minutes.
In a blender, puree the soup in batches until smooth. Hot liquids will expand when blended, so be careful not to fill the jar of the blender more than halfway. To prevent the liquid from spattering, allow the heat to escape by removing the cap from the hold in the lid and cover the lid with a dish towel when blending.
Transfer the pureed soup to a clean saucepan. Add more water or chicken broth to thin to desired consistency. Reheat over low, if necessary. Stir in lemon juice. Serve garnished with cilantro, if desired.
Saute onions in butter:
Add carrots and simmer:
Puree and serve, here topped with fresh ground pepper:
