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.
No Comments