Curried Carrot Soup
Good-quality chicken broth can often be found in the freezer section of upscale markets, delis and some butcher shops.
- 1 Tbs. olive oil, plus more for drizzling
- 1 large shallot, minced
- 1 1/2 lb. carrots, coarsely chopped
- 1 tsp. curry powder
- 6 cups chicken broth
- 2 Tbs. fresh orange juice
- Salt and freshly ground pepper, to taste
Make the soup
In a large saucepan over medium heat, warm the 1 Tbs. oil. When it is hot, add the shallot and sauté until translucent, about 2 minutes. Add the carrots, curry powder and broth. Increase the heat to medium-high and bring to a boil. Reduce the heat to low, cover and cook until the carrots are tender, about 20 minutes.
Remove the pan from the heat and add the orange juice. Using a food processor or blender, process to a smooth puree. Season with salt and pepper.
Garnish the soup
The soup can be served warm or chilled. To serve warm, return the pureed soup to the saucepan and gently warm over medium heat. To serve chilled, let cool, transfer to an airtight container and refrigerate for 2 to 8 hours.
Ladle the soup into bowls, drizzle with olive oil, sprinkle with pepper and serve. Serves 4.
Adapted from Williams-Sonoma Food Made Fast Series, Soup, by Georgeanne Brennan (Oxmoor House, 2006).