Monday, January 14, 2008
Soup in a Hurry, Rescued by Curry.
On any given night you may find a typical "He Said She Said" argument happening in the Hot Dish household. Because I make all meals that do not involve our fine friend the microwave, "she" is the clear winner of any dinner dilemma. The great question is, "Does a Bowl of Soup a Supper Make?". I say yes. In my single days I certainly relied on that nifty thrifty meal many times, soup is as gentle on your wallet as it is your waistline. My husband however, is made for heartier fare. He likes to chew his supper not sip it. There are very few soups that will break down this barrier, THIS is one of them. Curried Carrot Soup is bold in color and flavor, but it is the peace at dinnertime that I truly savour.
Curried Carrot Soup
2 Tblsp olive oil
1 onion chopped
3 cloves garlic
1 Tblsp curry powder*
3lbs of Carrots, peeled and chopped
8 cups chicken broth
Heat oil in a large heavy bottomed pot. Add onions to pan and cook over medium heat until translucent. Add garlic and curry, cook for one minute stirring often. Add carrots and broth to pan. Cook over medium high heat until mixture comes to a low boil, cover pan and lower heat. Simmer soup for 30 minutes or until carrots are fork tender. Puree soup with your handy dandy immersion blender. Top each bowl of soup with a drizzle of cream.
*If you like your flavors to whisper rather than shout I would reduce this amount.