Curried Carrot and Mussel Soup

Name: Curried Carrot and Mussel Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 4 Tbsps butter; 567 grams carrots, cut into 1/4-inch slices; 946 milliliters canned low-sodium chicken broth or homemade stock; 1 Tbsp curry powder; 237 milliliters dry white wine; 3 kilograms mussels, scrubbed and debearded; 2 onions, cut into thin slices; 1 teaspoons salt; 473 milliliters water

You can never have too many main course recipes, so give Curried Carrot and Mussel Soup a try. This gluten free and primal recipe serves 4. One serving contains 545 calories, 45g of protein, and 20g of fat. It is perfect for Autumn. A mixture of butter, water, chicken broth, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the dry white wine you could follow this main course with the White Wine Frozen Yogurt as a dessert.

Instructions

In a large pot, melt the butter over moderately low heat.

Ingredients you will need

Butter

Equipment you will use

Pot

Add the onions and carrots; cook, stirring occasionally, until the onions are translucent, about 5 minutes.

Ingredients you will need

Carrot

Onion

Add the curry powder and cook, stirring, for 1 minute.

Ingredients you will need

Curry Powder

Add the broth and water. Bring to a boil. Reduce the heat; simmer until the carrots are tender, about 10 minutes.

Ingredients you will need

Carrot

Broth

Water

Discard any mussels that are broken or do not clamp shut when tapped.

Ingredients you will need

Mussels

Put the wine and the mussels in a large stainless-steel pot. Cover and bring to a boil. Cook, shaking the pot occasionally, just until the mussels open, about 3 minutes.

Ingredients you will need

Mussels

Wine

Equipment you will use

Pot

Remove the open mussels. Continue to boil, uncovering the pot as necessary to remove the mussels as soon as their shells open. Discard any that do not open. When the mussels are cool enough to handle, remove all but twelve of them from their shells, holding them over the pot to catch all the juices.

Ingredients you will need

Mussels

Pasta Shells

Equipment you will use

Pot

Puree half of the carrot mixture in a blender or food processor. Return the puree to the soup pot and stir in the salt. Carefully pour the mussel-cooking liquid into the soup, leaving any grit in the bottom of the pot.

Ingredients you will need

Carrot

Mussels

Salt

Soup

Equipment you will use

Food Processor

Blender

Pot

Add the shelled mussels to the soup and cook over low heat just until warmed through, about 1 minute.

Ingredients you will need

Mussels

Soup

Serve the soup topped with the reserved mussels in their shells.

Ingredients you will need

Mussels

Pasta Shells

Soup

Wine Recommendation: The perfect choice with curry spices is a refreshing acidic white wine. Try a bottle of the classic shellfish wine, Muscadet de Svre-et-Maine from the Loire Valley in France.

Ingredients you will need

Muscadet