Baby Carrot Soup with Ginger, Curry and Yogurt

Discussion in 'Recipes' started by joe george, Feb 17, 2010.

  1. joe george

    joe george

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    Professional Chef
    Yield: 1 quarts
    2 tablespoons vegetable oil
    1 small onion, diced
    2 teaspoons minced ginger
    2 teaspoons minced garlic
    1-2 tablespoons good quality curry powder
    2 tablespoon honey or sugar
    1 pound peeled and sliced carrots
    4 cups chicken broth
    1 teaspoon salt
    1/2 cup plain yogurt


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    Heat the vegetable oil over medium-high heat in a heavy soup pot. Add the onion, ginger and garlic sauté for 5 minutes. Add the curry and honey sauté 2 minutes. Add the carrots, broth, and salt. Bring the soup to a boil, then lower it to a simmer. Cook the soup for about 30 minutes. Remove the soup from the heat and stir in the yogurt. Transfer the soup, in batches, to a blender and purée until smooth. Serve hot or chilled.