Carrot Soup With a Touch of Spice
There is nothing like a deliciously smooth soup with a bold flavor kick and this one delivers. It is a little smoky, a touch spicy, has an earthy note and the sweetness of the carrots comes through beautifully. Serve it as a starter course or the main dish along with some crusty bread for dipping. Also, if you really like curry, feel free to add more or kick up the heat if you wish.
- 2 tablespoons olive oil, butter or ghee
- 1 lb. carrots, washed and cut into 1-inch chunks
- 1 minced shallot
- 2 garlic cloves, peeled and chopped
- 1 tablespoon curry powder
- ½ teaspoon ground cumin
- Pinch of cayenne pepper
- Kosher salt
- Black pepper
- 2 (15-ounce) cans chicken or vegetable broth
- Crusty bread, optional
- Fresh basil, for garnish
How to Make It
- Heat the olive oil in a medium pot over medium-high.
- Add the carrots and cook while stirring for 2-3 minutes.
- Follow with the minced shallot and garlic. Sauté while stirring until fragrant.
- Add the curry powder, cumin, cayenne pepper, a generous pinch of salt and black pepper.
- Continue to cook while stirring for a few more seconds to wake up the spices. Do not let them burn.
- Slowly pour the broth into the pot as you scrape the bottom to release any flavor bits.
- Bring to a boil, reduce to a simmer, cover and cook for 20 minutes or until carrots are soft.
- Use an immersion blender to puree soup until smooth or do so in a food processor. If using a food processor, it is best to puree the soup in batches.
- Taste and adjust seasonings if needed.
- Serve into bowls, garnish with fresh basil, if desired, and serve with crusty bread.