Wednesday, February 23, 2011

Curried Carrot Soup, or 'What to do when soup sets your mouth on fire'

Be excited: this soup is wonderful. Between the sweetness of the carrots, the warmth of the curry, and the heat of the cayenne, you have something very unusual, very delectable on your hands.

Be warned: if you don't watch your cayenne, you will wind up with something slightly atomic.

Be encouraged: in the event that you make your soup way too hot, there is a cure: milk. Yes, that's right, just a splash of milk tamed this soup, and allowed all of the other, really gorgeous, rich flavors to come through.

Happily, this soup was incredibly easy to make. Start by prepping your carrots.
Then, get some onions going in a Dutch oven with some olive oil.
Add the carrots.
Let that meld together for a bit.
Add in your curry and cayenne.
Add some stock.
Bring to a boil, reduce heat, and simmer for about 20 minutes. Then, break out your immersion blender and whaz it all up.
Taste: and if it is so hot, you think you might die, try adding some milk. I also tried orange juice, but I think the milk was more effective. If it is good, serve...
...and enjoy!

Curried Carrot Soup (adapted from
Makes 4-6 servings

1 Tablespoon olive oil
2 Tablespoons butter
1 1/2 pounds carrots, peeled and cut into 1/2 pieces
4 cups (32 oz) low-sodium chicken or vegetable stock
1 1/2 Tablespoons curry powder
1/4-1/2 teaspoon cayenne pepper* (I strongly recommend 1/4)
Coarse salt
Chives, cut into 1 inch pieces (optional)**

In a Dutch oven, heat oil and butter over medium heat. Add onions and cook, stirring frequently, for 5-7 minutes. Add carrots to pot, add some salt,*** and cook for 5 minutes. Add curry, cayenne, and stock. Bring to a boil, reduce heat, and simmer 20 minutes, or until carrots are tender. Puree with an immersion blender. Taste and adjust the seasoning.**** Serve.

*I added 1/2 teaspoon and that made it incredibly hot.
**The recipe also calls for sour cream to add at the end, which just is not my style, but maybe would help with the heat.
***I think adding salt at this layer is important to try and layer the flavors as much as you can.
****If too hot, add a splash of milk. If still too hot, you are in trouble.

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