Curried Carrot Soup
Equipment
Ingredients
SOUP
- 12 ⁄3 cups chopped onions about 3 medium
- 1 tablespoon dried minced garlic
- 2 bags 1 lb each frozen sliced carrots, thawed
- 1 to 2 tablespoons curry powder
- 1 ⁄8 teaspoon crushed red pepper flakes
- 1 ⁄4 teaspoon salt
- 1 carton 32 oz reduced-sodium vegetable broth (4 cups)
- 1 cup half-and-half
GARNISHES, IF DESIRED
- Chopped dry-roasted peanuts
- Chopped fresh cilantro or parsley
Instructions
- Spray 3 1⁄2- to 4-quart slow cooker with cooking spray.
- In slow cooker, mix all soup ingredients except half-and-half.
- Cover; cook on Low heat setting 7 to 9 hours.
- Strain cooked vegetables from cooking liquid, reserving liquid.
- In blender or food processor, place vegetables.
- Cover; blend until smooth.
- Return vegetable puree to slow cooker.
- Stir in 11⁄2 cups of the reserved liquid and the half-and-half.
- Cover; cook on Low heat setting about 10 minutes longer or until warm.
- Garnish each serving with peanuts and cilantro.
Notes / Tips / Wine Advice:
Adjust the amount of reserved liquid blended back into the soup to make a thicker or thinner soup, as you prefer. Cover and refrigerate the remaining reserved liquid. You may find that you will want to thin any leftover soup a little more when reheating it the next day. You can also use the flavorful reserved liquid for cooking rice, potatoes or other dishes.
Nutritional Information
Calories: 150 kcal
