Curried Carrot Soup
Curry, ginger and garlic are the savory seasonings in Thom Armentrout's soup. "I serve it piping hot," he notes from Fredericksburg, Virginia.
Ingredients
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 2 tablespoons butter
- 2 teaspoons curry powder
- 1 teaspoon ground ginger
- 2 pounds carrots, thinly sliced
- 2 cans (14-1/2 ounces each) chicken broth
- 1 cup half-and-half cream
- 1 cup water
- 1/2 teaspoon dill weed
- Pepper to taste
Reviews
A good, easy soup with some great warmth (not spiciness) thanks to the curry and ginger. Blend the soup well to get the best result. I suggest adding a bit of salt to the finished dish. You could also add some cooked chicken or tofu to the soup for more protein and/or to satisfy meat-eaters. Very easy to customize!
This soup is very simple to make and tasty. I thought from the picture it would be a thin soup, instead it is thick. Next time I wil cut back on the carrots and add more fat-free half-and-half to thin it out. This is a keeper and makes the house smell so good!
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