Here is a meatless yet satisfying soup for Meatless Monday:
Whenever I go into a Williams-Sonoma, even if I don’t buy anything (you know I want to!), I always leave with something: one of those free recipe cards they give out. This recipe for curried carrot soup is just that. It was hanging on my refrigerator since I moved in over a month ago, but I didn’t have the tools to make it yet. Luckily, I got an immersion blender in the mail (thanks, Claudette and Moe!) and got to make this delicious soup for my guests.
The recipe actually says to transfer the hot soup into a blender or food processor to puree it, but the immersion blender route is much easier and safer for someone as clumsy as myself. Especially if you want to serve the soup hot, like I did, although the recipe says it can be served chilled, too.
The hardest part of this recipe was peeling the carrots. After that, I was able to relax with a book while the soup was on the stove. The recipe said to simmer for 20 minutes until the carrots softened, but it took about double that for my carrots to actually soften. So either cut them smaller, or just cook them longer.
- 1 tablespoon olive oil + more for drizzling
- 1 large shallot, minced
- 1 1/2 pounds (15) carrots, coarsely chopped
- 1 teaspoon curry seasoning
- 4 cups vegetable broth
- 2 cups water
- 2 tablespoons orange juice
- salt and freshly ground pepper, to taste
- In a large saucepan over medium heat, warm the olive oil. Add the shallot and saute until translucent, about 2 minutes.
- Add the carrots, curry seasoning, broth, and water. Increase the heat to medium-high and bring to a boil.
- Reduce the heat to low, cover and cook until the carrots are tender, about 40 minutes. Remove from heat and add the orange juice.
- Using an immersion blender, blend the soup to a smooth puree. Season with salt and pepper.
- Ladle the soup into bowls. Drizzle with olive oil, sprinkle with pepper, and serve.