Recipe Index
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Baby Carrot Soup with Ginger, Curry and Yogurt (From What Spring Means to Me, 5-6/06) |
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| Category: | soup |
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| Source: | Joe George |
| Prep Time: | 40 minutes |
| Number of Servings: | makes 1 quart |
| Ingredients: | 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 |
| Directions: | 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. |
