JudyNY
Member
I'm about to make a batch of this and thought I would post it. I've been making this for a long time but not since surgery. I will add powdered protein to it before I eat it so I know I am getting my protein in.
Curried Carrot Soup
4 tablespoons butter
1/4 cup finely chopped onion
2 teaspoons curry powder
4 cups finely chopped carrots
5 cups chicken broth
Salt & pepper
2 teaspoons grated orange rind (optional)
1/2 cup orange juice
Sour cream and chopped chives for garnish (optional)
Melt butter in soup pot. Cook onions, covered until soft. Stir in curry powder, heat long enough for the spice to "bloom". Add carrots and broth, bring to simmer and cook for 25 minutes or until carrots are very tender. Season to taste with salt & pepper.
Puree small batches in blender or use an immersion blender. Return to soup pot and add orange juice and (if desired) orange rind. Portion into soup bowls. Garnish with a dollop of sour cream sprinkled with chives (optional).
Curried Carrot Soup
4 tablespoons butter
1/4 cup finely chopped onion
2 teaspoons curry powder
4 cups finely chopped carrots
5 cups chicken broth
Salt & pepper
2 teaspoons grated orange rind (optional)
1/2 cup orange juice
Sour cream and chopped chives for garnish (optional)
Melt butter in soup pot. Cook onions, covered until soft. Stir in curry powder, heat long enough for the spice to "bloom". Add carrots and broth, bring to simmer and cook for 25 minutes or until carrots are very tender. Season to taste with salt & pepper.
Puree small batches in blender or use an immersion blender. Return to soup pot and add orange juice and (if desired) orange rind. Portion into soup bowls. Garnish with a dollop of sour cream sprinkled with chives (optional).
