Carrot Curry Soup

10 Sep

The spices are so bold in this soup and work perfectly with carrots. So if you can’t take some heat – I advise you scale back on the curry and cayenne! This healthy soup will definitely warm you up on a cool day and has such a nice bright color. Definitely perfect for the upcoming cool fall and winter weather!

Carrot Curry Soup

1 Tbsp olive oil
2 Tbsp butter
1 whole onion, sliced
1 1/2 pounds carrots, roughly sliced
4 cups chicken or vegetable broth
2 Tbsp curry powder
1/2 tsp cayenne powder
1 pinch salt

Preheat pot over medium high heat. Add olive oil, butter, onions, and carrots and sauté about 5 minutes, till the onions become translucent.

Pour in broth, curry, cayenne, and a pinch of kosher salt to the pot. Bring to a boil, cover and cook until carrots are very tender when pierced with a fork, about 15 minutes.

Using an immersion blender (or transferring in batches to a blender or food processor), blend soup until smooth and there are no chunks of carrots left. Adjust seasonings, if necessary. Garnish as desired and enjoy!

Source: Slightly adapted from surlykitchen on Tasty Kitchen

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