Curried Carrot Soup
=================== 2020-12-15

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.

Servings:  4


1 medium yellow onion, chopped
2 teaspoon curry powder
1 teaspoon ground cumin
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


Heat butter in a Dutch oven or large saucepan over medium heat.
Sweat the onion with a pinch of salt, a few minutes, add curry powder and cumin 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 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)