Carrots have never really been a favorite of mine (although I eat them quite frequently). They are the quintessential quotidian vegetable- a reliable if somewhat boring source of vitamin A.
Curried Carrot Soup
In this luxurious soup the mundane carrot is elevated from a lunch bag side kick to a main course super hero. I paired mine with roasted asparagus (my favorite!) and a nice hunk of baguette. This soup is delicious, only requires a handful of ingredients, and is ready in about 40 minutes. Adapted slightly from Martha Stewart.
2 tbsp butter
2 cloves of garlic, minced
1 large yellow onion, small diced
1 tsp curry powder
2 pounds carrots, peeled and cut into 1 in. chunks
3.5 cups low sodium chicken (or vegetable) stock
3 cups water
kosher salt and freshly ground black pepper
1 tbsp lemon juice
1. In a large pot melt the butter over medium heat. Add the onion and cook for a couple of minutes until fragrant. Add the garlic and curry powder, and continue to cook until the onions are soft, about another 5 minutes.
2. Next add the carrots, stock, water, 2 tsp salt and 1/2 tsp pepper. Bring mixture to a boil, and then cover and let simmer for 20 minutes until carrots are fork tender.
3. Remove the soup from the heat, and using an immersion blender, blend the soup until all the carrots have been pureed. Add the lemon juice and season to taste.