“I do not like carrots and this is one my favorite soups ever.”
READY IN:
1hr
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat the olive oil in a large heavy saucepan.
  2. Saute the onions over low heat for about 10 minutes. Add the garlic, ginger, carrots, curry powder, pepper, and salt. Stir to mix. Add the chicken stock, bring to a boil, and simmer, covered, for 30 minutes.
  3. Remove from the heat and cool to room temperature before pureeing the soup in batches until smooth.
  4. Chill for at least 6 hours. Garnish with fresh chives. Serves 8. Good warm also.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: