Carrot Soup with Curry
12 servings
90 minutes
Carrot soup with curry is a fragrant and rich dish that embodies the traditions of Pan-Asian cuisine. Its bright golden color and velvety texture make it a true table decoration. The curry adds an Eastern spiciness to the soup, while ginger contributes a fresh zest that highlights the natural sweetness of carrots. Thanks to the cream, the soup achieves a delicate creamy consistency that perfectly balances the rich spices. This soup not only warms but also provides a refreshing effect due to the combination of spices. It is perfect as a light lunch or dinner and is an excellent option for a detox diet. Served hot, garnished with fresh herbs or toasted seeds for added texture.
1
Chop the onion and sauté in olive oil until golden.
- Onion: 3 heads
- Olive oil: 2 tablespoons
2
Sprinkle curry, add ginger, simmer.
- Curry powder: 4 teaspoons
- Grated ginger root: 1 tablespoon
3
Peel the carrot and cut it into large pieces.
- Carrot: 1.2 kg
4
Put fried onions and carrots in a pot, pour in chicken broth, add salt and 2 cups of water. Bring to a boil, cover, and cook for 30-40 minutes until the carrots are ready.
- Onion: 3 heads
- Carrot: 1.2 kg
- Chicken broth: 1 l
- Salt: to taste
5
Cool the soup slightly and blend it to a puree consistency. Pour in the cream and add water (about 3 cups to the desired thickness).
- Single cream 10% fat: 1 glass
