Female Nomad's Curried Carrot Soup
"This recipe comes from Rita Golden Gelman's (aka the Female Nomad) book "Female Nomad and Friends" -- all about traveling the world and connecting through food. This dish is adapted from Adrienne Jury in New Zealand and supposedly was fave soup of the King Gustav of Sweden. I'm making it for a big RZ-Food Network UK dinner party to celebrate the book. Can't wait to see how it turns out!"
photo by Kristine at Food.com
- Ready In:
- 45mins
- Ingredients:
- 12
- Serves:
-
6-8
ingredients
- 2 medium onions, sliced
- 1 tablespoon salted butter
- 10 carrots, cut into 1/2-inch slices (about 6 cups sliced carrots)
- 1 -2 tablespoon curry powder, to taste
- 2 tablespoons instant chicken bouillon granules (I am skipping this and trading some veggie broth for part of the water)
- 6 cups water, divided
- salt, to taste
- fresh ground black pepper
- 2 tablespoons applesauce
- 2 tablespoons fresh dill, snipped
- 2 tablespoons of fresh mint, chopped
- 1⁄2 cup low-fat sour cream
directions
- Saute the onion in the butter for 5 minutes.
- Add the carrot slices, curry powder, powder chicken stock (or veggie stock) and 3 cups of water (or less water if trading in veggie stock).
- Simmer until the carrots are soft, 30-35 minutes. As soup is cooking, add the remaining 3 cups of water in half cup increments.
- Add salt and pepper, and adjust for taste.
- To blend, put half the soup in a blender or food processor. Blend at medium speed for a few seconds. Add the rest of the soup and the applesauce. Blend until smooth.
- Serve with fresh dill, mint, and sour cream sprinkled on top.
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Reviews
-
What a super recipe. Healthy and vagetarian too. I'll certainly try it out and may add some green chillies to it to give it the kick I like.
RECIPE SUBMITTED BY
Kristine at Food.com
New York, 72
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<p>*******</p>
<p>I'm an animal-loving gal who follows a semi veg-friendly diet (though my carnivorous fellow has had me falling off the wagon a lot lately). I love experimenting on new, fresh and healthy dishes at home that feature anything from the garden and fresh herbs -- scraps always get passed along to my adorable doggies, Nico, Milou and Rex.</p>
<p><br />During the day, I work here at Food.com. When I'm not focusing on food, I'm running away to rural upstate NY to play with the chickens, reading the New Yorker or watching waaaaay too much daytime TV (thank goodness my favorite show moved online now!).</p>
<p>Also, I now have lots of cats! 5 to be exact. We're a bit weak to the strays that need a helping hand and a loving home, but I've also managed to get many fixed and placed in other homes too. I consider that my second full-time job. :)</p>
