Carrot soup puree with curry
4 servings
30 minutes
Carrot curry soup is a fragrant dish of Indian cuisine that combines the sweetness of carrots with the spicy warmth of curry. Its origin is linked to traditional Indian gastronomy, where spices play a key role in creating rich flavor compositions. The soup's delicate consistency is achieved through careful blending, while butter adds creaminess. Lemon juice refreshes and adds a slight tanginess, balancing the sweetness of the carrots. This soup is perfect as a light warming dish, especially on cool days. It is served with cilantro, which adds freshness and enhances the aroma. It can be used as a main dish or as an exquisite appetizer before spicy Indian meals. It is not only tasty but also healthy due to its high content of vitamins and antioxidants.
1
Melt the butter in a saucepan over medium heat. Add finely chopped onion, curry, 2 teaspoons of salt, and 0.25 teaspoons of pepper. Sauté until soft for about 5 minutes.
- Butter: 2 tablespoons
- Onion: 240 g
- Curry powder: 1 teaspoon
- Coarse salt: to taste
- Freshly ground black pepper: to taste
2
Pour in the broth and 3 cups of water, add the peeled and chopped carrots. Bring to a boil, reduce the heat, cover, and simmer for about 20 minutes until soft.
- Chicken broth: 2 glasss
- Carrot: 1 kg
3
Blend the soup in a blender until pureed, adding more water to reach your desired consistency. Add lemon juice to taste and serve, garnished with cilantro.
- Lemon juice: 2 tablespoons
- Chopped cilantro (coriander leaf): 2 tablespoons
