Monday, April 4, 2011

Curried Carrot Soup

One of the best things about Savannah is just being outside in the sun. I love it here, there's just so much to do every day and especially every weekend. One of my favorite weekend activities is definitely the Forsyth Farmer's Market, which just finally started back up at the end of the park this weekend. We make sure to go every Saturday and get some fresh eggs, fruits, and vegetables for the week. This weekend I got a big bunch of rainbow carrots and beautiful big green onions. The best way to use some of your produce is by making a yummy soup. I know it's springtime and it's getting hot, but I love soup. So, I decided to make a Curried Carrot Soup. It's creamy, spicy, sweet and just delicious. Also, I finished of the soup with a dollop of sour cream, as well as some crostini with goat cheese (for dipping). Enjoy :)
Curried Carrot Soup with Goat Cheese Crostini
For the Soup:
1T Olive Oil
2T Butter
1 ¼lbs Carrots, Chopped
1C Green Onion, Chopped
1 Apple, Chopped
3C Chicken Stock
Salt & Pepper, To Taste
½t Curry Powder
¼t Red Pepper Flake
1T Sour Cream

1.  Bring a large pot to medium-high heat; add the olive oil and butter. Next, add the green onions and sauté until tender, and then add in the chopped carrots & apple. Cook this mixture for about 10 minutes.
2. Turn the heat down to low-medium high and add the chicken stock. Let this mixture simmer for 20 minutes. After it has simmered, now you add in your spices.
3. To blend the soup, I use an immersion blender, but you could also use a blender or a food processor; however, you just want to make sure the soup is pureed. Puree the soup until it is a creamy, smooth mixture.
4. After you have pureed the soup, slowly stir in the sour cream, and then serve with a small dollop of sour cream in the middle. Enjoy!

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