Curried carrot soup

Name: Curried carrot soup
Total time: 2700 s
Yield: 6 servings
Cuisine: American
Ingredients: 1 tbsp olive oil; 1 onion, roughly chopped; 2 clove garlic, crushed; 32 oz vegetable broth (or chicken broth); 6 carrots, roughly chopped; 1 apple, peeled and roughly chopped; 1 tsp ground ginger; 1 tsp curry powder; 1 tsp ground coriander; 1/4 tsp salt; 1/4 tsp pepper; pinch cayenne; 1/2 cup cream, milk, or evaporated milk

Mrsrachaelr @cook_2918626

slightly sweet, slightly spicy

Mrsrachaelr @cook_2918626

slightly sweet, slightly spicy

Saved

Ingredients

45 mins

6 servings

1 tbspolive oil
1onion, roughly chopped
2 clovegarlic, crushed
32 ozvegetable broth (or chicken broth)
6carrots, roughly chopped
1apple, peeled and roughly chopped
1 tspground ginger
1 tspcurry powder
1 tspground coriander
1/4 tspsalt
1/4 tsppepper
pinchcayenne
1/2 cupcream, milk, or evaporated milk

Saved

Steps

45 mins

1

Heat oil in stock pot over medium high. Add onion and garlic and saute until golden, about 8 minutes.
2

Add broth, carrots, apple, ginger, curry powder, coriander, salt, pepper, and cayenne. Simmer, covered, about 30 minutes, or until carrots are very tender.
3

Puree soup with an immersion blender or in a food processor or blender.
4

Return soup to pot. Add milk and heat through but do not boil.