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Carrot and Curry Soup




Source of Recipe


CountryHome


List of Ingredients




2 cups chopped carrots
1 cup chopped yellow onion
1 cup peeled, chopped potato
¼ tsp. salt
Dash ground allspice
2 cups water
½ cup fresh orange juice
3 cups whipping cream
1 tsp. minced garlic (2 cloves)
2 Tbsp. butter
1 tsp. honey
½ tsp. mild curry paste or ¼ tsp. curry powder

Recipe



In a large saucepan combine carrots, yellow onion, potato, salt, allspice, and water. Bring to boiling. Stir in orange juice, cream, and garlic. Return to boiling; reduce heat. Simmer, uncovered, for 15 minutes or until vegetables are tender. Stir in butter, honey, and curry paste. Cool slightly.
In a blender container or food processor bowl, cover and blend or process the mixture, a third at a time, until mixture is nearly smooth. Return processed mixture to pan. Cook and stir over low heat until mixture is heated through.
Ladle mixture into soup bowls. Garnish each serving with a dollop of Mango Chutney. Makes 8 to 10 servings.
Mango Chutney: In a medium saucepan combine ¾ cup packed brown sugar, ½ cup chopped red onion, and 3 tablespoons cider vinegar. Bring to boiling; reduce heat. Simmer, uncovered, for 10 to 15 minutes or until mixture is of a syrup consistency.
Stir in 1 apple and 1 pear, both peeled and chopped. Simmer, uncovered, for 15 minutes more, stirring occasionally. Remove from heat. Stir in ½ teaspoon mild curry paste or ¼ tsp. curry powder and 1 mango, peeled and chopped.
Chill for at least 2 hours before serving. Store up to 2 weeks in the refrigerator. Let stand at room temperature for 30 minutes before serving. Makes 2 cups.