Good Eats: Curry Carrot Soup Recipe
Love soup? We do too—which is why we also love the warmth-inducing cookbook Ski Town Soups.
It boasts over 100 soup recipes with regional flair and ingredients from 60 world-class ski resorts, ranging from Jackson Hole and Whistler to Vail, Park City, and Stowe.
The book was developed by “ski mom” Jenny Iverson, who combined her passion for skiing, ski towns and soup into this coffee-table-worthy recipe tome.
The recipe roundup includes pureed soups, chilis, stews, bisques, chowders, and hearty soups. Beyond their ski town roots, all the recipes have one thing in common—all are very healthy.
Some are also divinely simple. Such as this recipe for a Curry Carrot Soup from The Blonde Bear Tavern in New Mexico’s Taos Ski Valley that will, no doubt, warm up your holiday guests.
Curry Carrot Soup Recipe
Carrots are sweet! However, the longer the distance a carrot has to travel to the kitchen, the more its starch develops. Chef Joseph Wrede highly recommends using local carrots—this Curry Carrot Soup will benefit by the natural and local quality of the well-handled, not well-traveled, local vegetable.
Ingredients
2 lbs. carrots, peeled and sliced
4 Tbsp. unsalted butter
3 Tbsp. yellow curry
3 Tbsp. Madeira
3 fresh thyme sprigs, picked and stemmed
5 cups chicken stock
1 cup cream
Salt to taste
Serves 4 – 6
Directions
In a sauce pan, toast yellow curry over medium heat for 3 minutes. Remove from heat and set aside.
In a separate sauce pan, simmer cream and reduce by half, over medium heat for 12 minutes. Remove from heat and set aside.
In a soup pot over medium-high heat, melt butter and add carrots, stir. After sautéing, deglaze carrots for 5 minutes with Madeira.
Add thyme, toasted curry and chicken stock. Reduce heat to medium and cook for 20 minutes.
Add reduced cream and puree in a blender or with an immersion blender. Adjust seasoning with salt to taste.
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