Chilly nights call for comforting soups. Curry adds that twist and flavour to a run of the mill carrot soup. This recipe serves 4, is low in calorie and surprise – no cream, yet it tastes like it does. Whip out your blenders!
A fricassee of Portobello mushrooms will turn it into a meal, soup can be served without the mushrooms if preferred. Recipe below.
Ingredients
CURRIED CARROT SOUP
Time : Prep – 10 min / Cook – 20 min : Total 30 minutes
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 tablespoon curry powder
- 1 and a 1/2 bags of baby carrots rinsed
- 2 shallot bulbs, peeled and diced
- 4 cloves garlic, peeled & shredded
- Sea salt and black pepper
- 6 cups of cold water
- Heat olive oil and butter for about 3 minutes on medium heat
- Add carrots and shallots, use wooden spoon, turn frequently for 5 minutes
- Add curry, garlic, salt and pepper and mix, lower heat and cover for 3 minutes.
- Increase heat to high, add water, and let it boil for 7 to 8 minutes.
- Blend in batches while transferring to pot.
FRICASSE OF MUSHROOMS
Time : Prep – 5 min / Cook – 5 min : Total 10 minutes
- 2 cups Portabello mushrooms, washed and chopped
- 1 tablespoon olive oil
- Pinch of black pepper
- Toss mushrooms, black pepper and olive oil in a bowl
- Lay mushrooms in a single layer on foil paper
- Broil on high for about 5 minutes
Mushrooms broiled before and after
Serve soup in bowls, top with mushrooms and garnish with either parsley or a spinach leaf cut into small pieces. I love using spinach when running low on parsley, which is what I used for this recipe. Enjoy! 
Curried Carrot soup
