| Prep: 15 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 265 | 14.5g | 6g | 29.7g |
| sugars | fibre | protein | salt |
| 13g | 8.3g | 2.6g | 1.2g |
Why I Love Spanish Curry Carrot Cream Soup
Caught between the echo of Atlantic waves and the glow of my cozy kitchen, I fell in love with a delightful blend of Spanish warmth and traditional New England cooking—an exquisite take on a Spanish recipe, the Curry Carrot Cream Soup. From the onset, it pairs the familiar, earthy charm of carrots with a sizzling hint of curry, culminating in a soup that’s unique, flavorful, and incredibly comforting. And despite my well-rooted affection for seafood, this seemingly simple bowl of soup has managed to wriggle into my heart and become a household favourite.
Embracing the Charm of Simplicity
As a mother of two beautiful daughters, Erin and Samantha, I often find myself turning to recipes that offer simplicity without compromising on taste. The Curry Carrot Cream Soup perfectly fits this bill. It embodies the magic that occurs when humble ingredients like carrots, onions, and garlic intertwine with aromatic curry powder, all united by a rich broth. The generous addition of coconut milk adds a velvety texture and subtle sweetness, a surprising but welcome contrast to the soup’s overall savory profile.
Inspiration in the Kitchen
Inspiration for this dish takes cues from Jamie Oliver’s spiced carrot and lentil soup. His inventive approach towards vegetables has always fascinated me – a reminder that even the most commonplace ingredients can transform into something extraordinary. This Curry Carrot Cream Soup is my tribute to that spirit of culinary innovation, pushing the boundaries of taste by introducing a slight deviation from the traditional. For those who prefer an added kick, you can always sprinkle extra curry; but as it is, this soup offers a nuanced array of flavors, hearty and delightful.
A Recipe That Celebrates Every Season
What really enchants me about the Curry Carrot Cream Soup is its versatility – an easy spring lunch, a warming winter dinner, it seems to adapt to the rhythm of the changing seasons. It’s the paired elegance of citrusy parsley garnish in the summer or the welcoming warmth of ground black pepper in the cooler months. Truly a soup for all seasons and one that assures comfort at every spoonful.
As you dive into this recipe, I hope you find the same sense of joy and comfort that it brings to my family and me. The Curry Carrot Cream Soup, in its humble simplicity, has taught me to appreciate the subtle nuances of flavors and the transformative power simple ingredients hold. Whether you’re a die-hard seafood lover like me or a fan of the plant-based fare, this soup promises a culinary journey that’s both delightful and satisfying.
What You’ll Need
- 3 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tablespoon curry powder
- 2 pounds of carrots, peeled and chopped
- 6 cups vegetable broth
- 1 cup of coconut milk
- Salt to taste
- Ground black pepper to taste
- Chopped fresh parsley for garnish
Method
Step One
Heat the olive oil in a large pot over medium heat. Add the diced onion to the pot and sauté until it becomes translucent. This should take about 5 minutes.
Step Two
Add the minced garlic to the pot and sauté for another minute, until the garlic becomes fragrant.
Step Three
Add the curry powder to the pot and stir it in well, allowing it to cook for about a minute. This will help bring out the flavours of the curry powder.
Step Four
Add the chopped carrots to the pot and mix them well with the onions, garlic and curry powder. Let them cook for about 5 minutes.
Step Five
Pour vegetable broth into the pot, ensure that it covers all the carrots. Bring the broth to a boil over high heat, then reduce the heat to medium-low, cover the pot, and let it simmer.
Step Six
Simmer the pot for about 30 minutes, or until the carrots are tender.
Step Seven
Puree the soup using an immersion blender until it is smooth. You can also use a regular blender, but you will have to blend the soup in batches. If you use a regular blender, be careful when transferring the hot soup and when blending it to avoid any accidents.
Step Eight
Return the pureed soup to the pot and stir in the coconut milk. Season the soup with salt and black pepper to taste.
Step Nine
Warm up the soup over medium heat, stirring it occasionally, until it is heated through. Serve it hot, garnished with chopped fresh parsley.
