Nov 17, 2011
Creamy Carrot Curry Soup
I so wish I could send smells and tastes through the internet so you could get a load of this soup. This is hands down my favorite soup ever and was the perfect thing for a sore throat and a chilly evening. I am a sucker for anything with curry and I usually prefer creamy soups, so this was a match made in heaven! I found this recipe a while back and wanted to make it into more of a meal so I added chicken and rice and loved it so much, I have been craving it ever since! As with every other recipe, it is extremely easy, and uses minimal ingredients, but we spiced it up a bit with some chili powder and added extra chopped carrots since you can never have too many vegetables!
**Notes to recipe: I followed the recipe as written, but added 1 teaspoon of chili powder in step 4, and added 1 1/2 cups of rice once the pureed soup came back up to temperature and let it sit until the rice was cooked (about 10 min). Then added 2-3 chicken breasts that had been boiled and shredded, and about 1 cup of chopped carrots. I used about 2 cups total of half and half since I added so many extras and needed to thin it out a bit, and you can always add more if you like your soup even thinner. I did not add the pistachios.
Posted by Sherry at 2:00 AM