The curry in this soup gives it a really nice twist. The bright, piquant flavors of the spices and ginger make a great contrast to the sweetness of the carrots.
Adaptions: I always love orange with carrots. You could add a 1/4 cup of bottled orange juice or a few squeezes of fresh orange to brighten up the flavor even more. I cut back a bit on the brown sugar at the end, as my carrots were pretty sweet to start with.
If you don’t have an immersion blender, don’t worry. A regular blender works fine, but you’ll want to let the soup cool a bit and work in batches. Don’t get overzealous or you’ll have a mess on your hands. Blend all the soup back together in a large bowl — each batch may have slightly more carrots, etc. and you’ll want to get a good consistent mix.
Curried Carrot Ginger Soup Recipe
Submitted by Craig Chrisenson, adapted by Heather Irwin
2 tablespoons olive oil
6 carrots, peeled and diced
1 cup diced onion
1 cup diced celery
1 teaspoon minced ginger
1 teaspoon minced garlic
6 cups chicken or vegetable stock
3 tablespoons curry powder
1/2 cup heavy cream
2/3 cup brown sugar (I used quite a bit less. Adapt to taste)
Sour cream (for garnish)
Cilantro or fresh chive (for garnish)
On medium heat, saute all vegetables in a large pot with two tablespoons of olive oil until soft. Add ginger and garlic and stir
until flavors are released, about a minute or so. Add curry powder and stir (about one minute). Add stock and bring to a boil, then simmer for 15 minutes.
Add cream and blend until smooth with immersion blender in the pot. (If using a standard blender let cool first for
safety). Finish with salt and white pepper to taste. Add brown sugar by the tablespoon and taste for sweetness.
Serve with a dollop of sour cream and a sprig of cilantro or diced chive.