You’ll love this Heirloom Carrot Curry Soup.
It had been a hectic week. We had run out of many of our essentials with no choice but to go the store to get the basics. As we were looking for various items, we ran upon some gorgeous heirloom carrots. My husband had an idea, so into our basket they went.
I had just returned from my walk and was working on various activities when all of a sudden a wonderful aroma came wafting past my nose.
My husband had created this delicious tasting soup. Unfortunately, he hadn’t kept any notes. Happily, we had to recreate it to obtain an accurate recipe. With a bit of work, we finally had our taste-testers check it out; they were enthralled. It was worth the effort to capture and document his creation. So here it is, now one of my favorite ways to use carrots.
Heirloom Carrot Curry Soup
- 6 cups medium diced heirloom carrots
- 3 tablespoons Ghee (clarified butter)
- 1 cup diced onion
- 1 cup diced celery
- 1 teaspoon salt
- 1 teaspoon pepper
- 1½ tablespoons Hot Curry
- 1¼ teaspoons Garam Marsala
- 42 oz. chicken stock (3-14 oz. cans)
- ½ cup cream
- Garnish: carrots chips
Using a large soup pot, add 1 tablespoon of ghee, ½ teaspoon salt, ½ teaspoon pepper and sauté the onions and celery on medium heat until they just begin to soften and become translucent. Remove the sautéed onions and celery from the pot and set aside.
In the same soup pot, over medium heat, add the diced carrots with the remaining ghee, salt, and pepper. Toss the carrots a bit to coat them with the ghee. Cook the carrots, stirring occasionally until they just begin to soften. Add the reserved sautéed onion and celery mixture, Garam Marsala, and Hot Curry spice. Stir to distribute all the ingredients evenly and then add ½ of the chicken stock until the mixture is just covered with the liquid. Bring the mixture to a boil; reduce to a simmer, cover, and cook for 15 minutes.
Using an immersion blender, blend the mixture in the pot until it’s smooth. At this point, taste the mixture and add additional seasoning to your liking.
Gradually add the remaining chicken stock. Stir until everything is incorporated. Add the cream, stirring until all is well blended and the soup is smooth and creamy. Serve with a nice crusty bread, small sandwich or garden salad.
You can store any leftovers for up to 5 days.
Notes: Heirloom carrots and all their colors are becoming more common. However, if you aren’t able to locate them, you can use the orange carrots that are always available. So what is Ghee? It’s another name for clarified butter. It adds a bunch of flavor to any recipe, and it doesn’t burn, as butter will, if you’re not careful. Garam Marsala and Hot Curry, the spices I used, are common in Indian cooking. I love what they offer in this recipe, and they do add quite a punch for the small amount we used. For that reason, don’t get carried away and add too much at one time. It’s best to add a little and taste as you go.
If you’re looking for a healthy soup that’s full of flavor, this Heirloom Carrot Curry Soup has your name on it. It is out of this world. The best part is, it tastes even better the next day. For that reason, it’s a great soup to make ahead of time.
Time to eat…
P.S. Take a moment to check out and purchase some of the tools I used for this “Heirloom Carrot Curry Soup” below. 🙂