Curry carrot soup with fresh sage, thyme, and tarragon. Simple, easy, and healthy!
For Mother’s Day this past year I made a pot of this soup along with some “fancy” grilled cheese sandwiches (Havarti with pear and provolone with bacon, both on fresh focaccia) and panna cotta. Nothing brings a family together like food, and this soup is packed with flavor and warm fuzzy feelings.
Makes: 8 Servings
- 1 1/2 lbs. baby carrots, peeled and washed
- 5 cups chicken stock or broth
- 1 medium onion, chopped
- 2 Tbsp. butter (or lard for paleo)
- 1 Tbsp. mild curry paste (or 1 1/2 tbsp. curry powder)
- 1 Tbsp. olive oil
- 1/4 tsp. ground cayenne pepper
- 1/2 cup heavy cream or half and half (substitute coconut milk for paleo)
- Fresh herbs (I used sage, thyme, and tarragon)
- Heat a medium heavy pot with a lid over medium-high heat.
- Add the olive oil, butter, onions, and carrots and sauté for five minutes.
- Add 4 cups of the chicken stock, curry, and cayenne.
- Bring to a boil, cover, and cook until carrots are tender (about 15 minutes)
- Transfer one third of the contents of the pot to a food processor or blender and process until smooth. Continue in batches with the remaining two thirds. Alternatively you can process this soup in the pot with an immersion blender.
- Return pureed soup to the pot and place over low heat.
- Stir in the heavy cream. If the soup is too thick, add remaining stock to achieve desired consistency.
- Adjust seasonings, adding salt if needed. Serve with crusty bread or grilled cheese.
Nutrition (1/8th of recipe):
160 calories, 9 g. fat, 5 g. protein, 15 g. carbs, 3 g. fiber. WW PointsPlus: 4