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BuffaloSpree.com's Recipe of the week: Baby Carrot Soup with Ginger, Curry and Yogurt


Makes 1 quart



2 tablespoons vegetable oil
1 small onion, diced
2 teaspoons minced ginger
2 teaspoons minced garlic
1-2 tablespoons good quality curry powder
2 tablespoon honey or sugar
1 pound peeled and sliced carrots
4 cups chicken broth
1 teaspoon salt
1/2 cup plain yogurt



Heat the vegetable oil over medium-high heat in a heavy soup pot. Add the onion, ginger and garlic; saute for 5 minutes. Add the curry and honey; saute 2 minutes. Add the carrots, broth, and salt. Bring the soup to a boil, then lower it to a simmer. Cook the soup for about 30 minutes. Remove the soup from the heat and stir in the yogurt. Transfer the soup, in batches, to a blender and puree until smooth. Serve hot or chilled.



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