Preparation 10 min
Cooking 25 min
100 calories per serving
4 carrots, cut into thin rounds
1/2 onions, finely chopped
1 clove garlic, finely chopped
2 1/2 tsp butter, unsalted
2 1/2 tsp curry powder
1 1/2 cup chicken broth
1 1/2 cup water
1/3 cup cream 15%
1 pinch salt [optional]
ground pepper to taste
Before you start
A mandolin will make slicing the vegetables easier.
A blender or food processor will be very useful to purée the soup.
Prepare the carrots: slice them into thin rounds, finely chop the onion and garlic.
In a pot, sweat the onion and garlic in butter over medium heat for about 3-4 min. Add the carrots and sauté a few minutes. Add the curry and cook 1 min with stirring. Add salt and pepper. Pour in the broth and water. Bring to a boil, lower the heat, cover and simmer until the carrots are tender, about 20 min.
Purée the soup in a blender or processor, then pour it back into the pot. Stir in the cream and just warm the soup a few minutes. Adjust the seasoning and serve.
The soup keeps up to 7 days in the refrigerator or up to 4 months in the freezer. Cream should not be added before freezing, but later when the soup is reheated.