Curried Carrot Soup
Based on: Curried carrot soup
and: Roasted carrot soup
Comment: No need for cream or milk, just a couple of knobs of butter at the end does the job. Be careful with the chicken stock, some are very salty, so decrease the salt added to the soup accordingly.
1 medium yellow onion, chopped
2 teaspoon curry powder
1 teaspoon ground cumin
2 cloves garlic, crushed
1 l chicken broth
1 kg carrots, peeled and cut into 2 cm chunks
sumac for decoration when serving (opt)
S + P
Heat butter in a Dutch oven or large saucepan over medium heat.
Sweat the onion with a pinch of salt, a few minutes, add curry powder and cumin and 1 slightly heap teaspoon salt. Stir.
Add carrots and sweat (cook) for a few mn, stirring.
When the carrot start to look confortable, add broth, and bring to a boil.
Reduce heat, cover, and simmer until carrots are tender, ~30 minutes.
Using a plunger mixer, puree soup until smooth. Stir in a couple of knobs of butter.
Serve with a sprinkle of sumac (opt)