This thick and creamy curried carrot soup is not only a wholesome meal, but also tastes so good that you will keep asking for it! Trust me!
Yup! I took a little too long break this time and had to make my come-back before you guys forget me!
I don’t have much of a reason for this absence. With the sudden unplanned trip to hometown, things were in roller-coaster for some time and we are perfectly managing everything. But honestly that is not the real reason for my silence.
I was simply chilling out a bit, taking things lightly because I had started to feel that stress is overpowering me and I am not able to give my hundred percent to the things I like. Hence a break for self-composure.
So don’t worry friends, I am back with enhanced vigor and vivacity and will stick around for a long time! This blog is definitely my lifeline and am never going to take retirement from it; may be this kinda breaks some here and there!
Now who doesn’t need a break!
Now let’s talk about today’s recipe. Curried carrot soup.
A soup and that too of carrot. Didn’t ring the bell right?
I agree. Unless there is this ‘curried’ thing attached to it. And that little word makes hell lot of difference trust me!
I got this recipe while searching for healthy soups for my mom-in-law and this ‘curried’ stuff drew my attention. I knew immediately that this one will be loved by all in my family since we are too much into that ‘curry’ thing!
But even if you are not, you must give this a try. This is a super-bowl of soup with all the goodness of carrots and tastes awesome too!
- Olive oil – 1 tbsp
- Mustard seed – 1 tsp
- Onion – 1, small, chopped
- Carrots – 500 gms, peeled and cut into ½-inch pieces
- Freshly grated ginger – 1 tbsp + 1 tsp
- Green chili - 1, seeded
- Curry powder – 2 tsp
- Chicken stock or vegetable stock – 5 cups
- Fresh cilantro – ¼ cup, plus leaves for garnish
- Fresh lime juice – 2 tbsp
- Salt to taste
- Sour cream or plain yogurt – 3 tbsp
- Grated zest of 1 lime
- In a large saucepan, heat the olive oil over medium heat. Add the mustard seed. When the seeds just start to pop, add the onion and sauté until soft and translucent. It will take about 4 minutes.
- Next add the carrots, grated ginger, green chilli and curry powder and sauté until the seasonings are fragrant for about 3 minutes.
- Add 3 cups of the stock, raise the heat to high and bring to a boil. Then reduce the heat to medium-low and simmer, covered, until the carrots are tender. This will take approximately 20 minutes.
- In a blender or food processor, puree the soup in batches until smooth and return to the saucepan. You can also use a stick blender and blend the soup directly in the saucepan.
- Stir in the remaining 2 cups stock. Reheat the soup gently on medium heat. . Season with the salt to taste.
- Just before serving, stir in the chopped cilantro and lime juice.
- Ladle into warmed individual bowls. Garnish with a drizzle of yogurt, a sprinkle of lime zest and cilantro leaves. Serve hot with bread sticks!