CURRY CARROT SOUP
servings: 4 – 6
1 kg carrots, peeled and chopped
2 tbsp butter
4 cups water
1 vegetable stock cube
curry powder, to taste
sour cream, to taste
Melt the butter in a large saucepan over medium heat. Add carrots and mix to coat.
Pour in the water and add the vegetable stock cube. Cover with a lid, bring to boil and simmer until the carrots are soft, about 20 minutes
Remove the saucepan from the heat. Purée carrots until smooth (with a blender or hand held blender). Return the soup back to heat, add curry powder and cook for another 5 minutes. If the soup is to thick, add a splash of water.
Serve with a spoonful of sour cream.
- Curry Carrot Soup Ia sweet and spicy, and if you don’t cook with curry powder on everyday basis, it’s exotic.
- You can prepare the soup a day before the party and reheat it on the stove when ready to eat.
- Add soup and a dollop of sour cream to each plate. There is something about that combination; sweet and spiry soup and cold scour cream.