Carrot Soup With A Hint Of Curry

 

This is a simple soup that is satisfying and easy to make. This recipe uses both leeks and onions. Leeks are a mild type of onion. When using them, make sure to remove the first few white layers, because dirt can easily get trapped inside.  

Carrot Soup With a Hint of Curry

Serves 4

3 tablespoons butter, divided

2 medium onions, chopped

2 leeks, chopped

2 tablespoons butter

6 large carrots, diced (about 4 cups)

1 teaspoon curry powder

½ teaspoon salt

2 cups water

2 cups chicken stock

Cilantro, chopped (optional)

In a medium-large pot, or Dutch oven, melt one tablespoon of butter over medium heat. Add onions and leeks and sauté until soft, about eight to 10 minutes. Add additional two tablespoons of butter, carrots, curry, salt, water, and stock. Bring to a boil. Lower heat, cover and simmer until carrots are soft, about 20 to 30 minutes. Season with salt and pepper. Puree soup in a blender until smooth. Serve with cilantro sprinkled on top, if using.

Other Soups to enjoy:

Salmon Chowder

Comforting Lentil Soup