Creamy Carrot With Curry Soup

Name: Creamy Carrot With Curry Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Indian, Asian
Ingredients: 1 Tbsp butter; 680 grams peeled carrots, cut into 1-inch chunks; 2 Tbsps curry powder; 3 larges garlic cloves, thickly sliced; 355 milliliters half-and-half (or whole milk); 2 Tbsps olive oil; 1 large onion, cut into large dice; 6 servings Garnish: chopped roasted pistachios; 6 servings Salt and freshly ground pepper, to taste; 1 pinch sugar

Creamy Carrot With Curry Soup might be just the side dish you are searching for. One serving contains 205 calories, 4g of protein, and 15g of fat. This recipe covers 12% of your daily requirements of vitamins and minerals. This recipe serves 6. If you have butter, salt and pepper, garnish: roasted pistachios, and a few other ingredients on hand, you can make it. It is perfect for Autumn. It is a very affordable recipe for fans of Indian food. From preparation to the plate, this recipe takes approximately 45 minutes. It is a good option if you're following a gluten free and vegetarian diet.

Instructions

Heat oil over medium-high heat in a large, deep saute pan until shimmering.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add carrots, then onion; saute, stirring very little at first, then more frequently, until vegetables start to turn golden brown, 7 to 8 minutes.

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Vegetable

Carrot

Onion

Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.

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Caramel Color

Vegetable

Butter

Garlic

Sugar

Add curry powder; continue to saute until fragrant, 30 seconds to 1 minute longer.

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Curry Powder

Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until carrots are tender, about 10 minutes.

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Carrot

Broth

Using an immersion blender or traditional blender, puree until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)

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Pop

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Immersion Blender

Kitchen Towels

Blender

Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed.

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Salt And Pepper

Soup

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Frying Pan

Pot

Heat through, ladle into bowls, garnish and serve.

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Bowl

Ladle

Equipment

Ingredients

Servings:

1Tbsp

butter 680grams

peeled carrots, cut into 1-inch chunks 2Tbsps

curry powder 3larges

garlic cloves, thickly sliced 355milliliters

half-and-half (or whole milk)2Tbsps

olive oil 1large

onion, cut into large dice 6servings

Garnish: chopped roasted pistachios 6servings

Salt and freshly ground pepper, to taste 1pinch

sugar

Recommended wine: Gruener Veltliner, Riesling, Sparkling Rose

Gruener Veltliner, Riesling, and Sparkling rosé are my top picks for Indian. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. The Illahe Vineyards and Winery Gruner Veltliner with a 4.2 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.