Curried-Carrot-Potato-Soup
"My sis and me came up with this recipe when searching for a nice, relatively quick to make and warming dinner dish on one of those cold winter days. This soup is not overly spicy and has a light sweetness coming from the carrots. It makes for a thick soup, so if you like your soup to be less like a puree, you might have to add more broth to it. We served this with Recipe #178020, which was very very tasty!"
photo by Lori Mama
- Ready In:
- 1hr 10mins
- Ingredients:
- 10
- Serves:
-
6-8
ingredients
- 6 medium carrots
- 1 1⁄4 kg potatoes
- 2 white onions
- 2 red onions
- 1 garlic clove
- 2 tablespoons oil
- 1 1⁄4 liters vegetable broth (more if you like your soup less creamy)
- 2 1⁄2 - 3 teaspoons curry powder
- 1 teaspoon caraway seed
- salt and pepper
directions
- Peel and chop carrots and potatoes into small chunks. Slice the onions, mince the garlic.
- Heat the oil in a large heavy pot (I use cast-iron). Add the garlic, the curry powder, caraway seeds and the onions and saute for some minutes until lightly browned. Add the potatoes and carrots and saute on medium heat for another 10 minutes.
- Add the broth, cover and let simmer for about 35-40 minutes or until all veggies are tender. Season with salt and pepper to taste.
- Puree soup using a hand held blender until it has the desired consistency-I like it to be still chunky (add more broth if needed).
- Serve with some warm bread of your choice.
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Reviews
-
Delicious! I did have to add a small amount of additional stock. :) -
First Mmm, second Loula your description is dead on. Really liked how thick and creamy this was with the slightly sweet spicy flavor. While we are not real big fans of caraway it did work very well in this soup and I would not leave it out. Thanks for the post. -
Wonderful soup!! I halfed the recipe and added hunks of left over spiral ham. I peeled and chopped everything, adding it all to the pan at once (didn't read all the directions first)used chicken stock. The cooking time was right on for us, used the immersion blender and added a 1/2 cup of half and half mixed with a little corn starch at the end to add to the creaminess (is that a word?) served with a topping of sour cream and a pinch of cilantro with hot french bread and it was the perfect cold weather meal. Loved the blend of spices that gave a truly differant flavor with the potatoes and carrots. -
Very good, Lalaloula!!!! I halved the recipe very successfully, it gave me three generous bowls of soup, two of which I ate by myself, lol, well, it was good!!!!! I did up the broth a bit, going more by 'feel' than by measuring, and I served it with a swirl of sour cream and some chopped cilantro leaves. Oh, and garlic bread! :D yum yum! Very much enjoyed on a rainy night, thank you!!!!! -
I made this last night for dinner and it was wonderful! DD and I enjoyed it very much! I think I got a little carried away with the curry powder. It wasn't too spicy for me since I adore Indian food! My DD asked me to tone it down next time. I left mine slightly chunky. I used 6 potatoes and 3-14oz. cans of vegetable broth which seemed to be just right. This was a very satisfying soup and went so nicely with your croissants. You and your sis did a great job on this recipe. Thanks for sharing it. I will make again. Made for Veg n Swap Fall 2009.
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RECIPE SUBMITTED BY
Lalaloula
United States
