April 1, 2011

Curried Carrot Soup

It's been quite some time since I've posted a recipe here.  Some of it's been my lack of cooking lately (more "assembling" and quick things), which is a result of being tired from pregnancy and not wanting to be constantly interrupted by S while cooking.

However today I was craving a soup, since we did get a bit of snow this morning and it's still been pretty chilly around here, even for April standards.  I decided to make the Curried Carrot Soup that I learned to cook at the Sur La Table cooking class I took back in February. 
It's delicious, not too complicated, and full of flavor and nutrients.  Best served with chapati, pita, naan flat bread, or even just some homemade bread, fresh from the bread machine.
CURRIED CARROT SOUP (courtesy of Chef Angie Lee of Sur La Table)
1 2 inch piece of fresh ginger, peeled and sliced into thin rounds
2 large ripe tomatoes, roughly chopped
1 green chili (or more if you like it hotter)
1/4 cup packed cilantro leaves and stems
3 tbsp vegetable oil
1 tbsp cumin seeds
1/2 cup finely chopped onion
1 tsp turmeric
2 tsp salt
2 1/2 lb. carrots, peeled and chopped
1 cup water, plus more for thinning out the soup as needed
1 tsp garam masala
1/4 cup chopped cilantro leaves

Combine half of the ginger slices, tomatoes, green chili and cilantro (the first batch, with the stems) in a food processor and puree until smooth. Set aside.

In a large skillet or stock pot over medium-high heat, warm the oil.  When hot, add the cumin and onion. Cook, stirring until the onion is lightly browned, about 5 minutes.  Stir in the turmeric and salt.  Ad the tomato mixture and cook, uncovered, until the excess moisture evaporates and the sauce is thick, about 8 minutes.
Add the water, carrots and ginger, mix well and lower the heat.  Cook, covered, until the carrots are soft, about 20 minutes.  Continue to check and stir while they're cooking, to prevent sticking and burning.  Remove from the heat and process in batches in a blender or food processor, or with an immersion blender right in the pot (the best gadget ever!) until smooth.  Thin with additional water if needed, and cook on low.  Add the garam masala and chopped cilantro and serve immediately.
This also makes a great main dish if you don't puree it into a soup. Just served the cooked carrots and sauce over Basmati rice.
Dig in and enjoy!


  1. This looks soooo good! Can't wait to try it!

  2. Looks yummy!

    Stopping by from UBP11 and I am loving your site!

    Hope you can take some time to pop by mine!

    Ry @ http://differentbreed-lifeintheslowlane.blogspot.com/


I'm a good listener...comment away!

Related Posts with Thumbnails