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Winter Warmer

2011 January 31
by Dylan

I had been dying to try my new immersion blender and, with the forecast looking like snow, thought a nice, warm soup would be the perfect dish to combat the icy weather. I’ve always been a curry fiend, which probably explains why this is one of my favorite recipes! There’s always been an odd misconception that curry is spicy, although this idea is, well, wrong. When you go to an Indian restaurant, most of the dishes labeled as “curry” are spicy mainly because of the ‘chilli’ powder that they use. You can purchase hot curry, but most of them are pretty mild.

Anyways, back to the dish–Curry Carrot soup. It’s really, really easy to make (only 8 ingredients!) and, while it may not look like much, it’s loaded with flavor! The soup goes great with a salad and crusty wheat bread. For drink, I paired it with Dark Horse Boffo, an excellent brown ale. The malty nuttiness of the beer was a great complement to the sweetness of the soup. Anyways, here’s the recipe for those of you seeking something new and delicious:

Curry Carrot Soup

– 2 cups chopped onions

– 2 T olive oil
– 2 lbs. carrots chopped coarsely
– 4 cups low-salt fat-free chicken broth
– 1 T chopped fresh ginger
– 1 tsp. curry powder
– ¼ tsp. black pepper
– 1+ cups orange juice
– Sour cream


1. Saute onions in olive oil until glazed and soft (
do not brown).
2. Add all other ingredients
EXCEPT juice; simmer until tender (about 20-25 minutes).
3. Cool slightly. Put in blender and puree.

4. Return to pot, stir in orange juice, and simmer until heated through.

5. Ladle into bowls and garnish with sour cream and more curry, if desired.
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