Curried Carrot Soup
Based on: Curried carrot soup
and: Roasted carrot soup
Comment: No need for cream or milk, just a couple of knobs of butter at the end does the job. Be careful with the chicken stock, some are very salty, so decrease the salt added to the soup accordingly. An interesting note is to add lardons at serving time. ~200 g should do it. Brown them and add them to the soup when serving. Of course no sumac in this case as the sumac has a slight lemony taste.
1 medium yellow onion, chopped
2 teaspoon curry powder
1 teaspoon ground cumin
1 teaspoon curcuma
2 cloves garlic, crushed
1 l chicken broth
1 kg carrots, peeled and cut into 2 cm chunks
sumac for decoration when serving (opt)
S + P
Sweat the onion in a little butter with a pinch of salt, a few minutes, add curry powder, cumin, curcuma and 1 slightly heap teaspoon salt. Stir.
Add carrots and sweat (cook) for a few mn, stirring.
When the carrot start to look confortable, add garlic, add broth, and bring to a boil.
Reduce heat, cover, and simmer until carrots are tender, ~30 minutes.
Using a plunger mixer, puree soup until smooth. Stir in a couple of knobs of butter.
Serve with a sprinkle of sumac (opt)