Curried Carrot and Ginger Soup

Ingredients

  • 2 lbs of carrots, peeled and cut into rounds
  • 4 cups of chicken or vegetable broth
  • 1/4 cup of extra virgin olive oil
  • 1 tbs of fresh ginger, minced
  • 2 clove garlic, minced
  • 2 tsp of curry powder
  • 1 tsp ground red pepper
  • Cilantro for garnish
  • kosher salt and fresh cracked black pepper to taste

This soup is a flavor sensation that may be served hot or cold.

 

  • Cut carrots into rounds.
  • Place in a sauce pan along with chicken broth, ginger, garlic and spices.
  • Bring to a boil then reduce heat to a simmer. Cook for 25 minutes.
  • Let cool slightly then transfer soup to a blender and blend until smooth.
  • Season with salt and pepper.
  • Serve hot or allow to chill in refrigerator.
  • Garnish with¬†cilantro¬†sprigs.

Print Recipe

No Comments

Leave a reply