During these colder months I love cozying up to a crackling fire with friends and huge bowls of soup warming our hands. There is something so comforting about indulging in a rich and flavorful soup.
In January, when the year is at its beginning and our minds are fluttered with resolutions, health and wellness seem to take precedence in our cooking and lifestyle. This soup offers the same comfort and richness of most soups while keeping in step with the new healthy choices we’ve taken on.
Curried Carrot Soup is fragrant, bursting with color, and an easy crowd pleaser for any upcoming gatherings in the new year.
Curried Carrot Soup
½ an onion, sliced
3 cloves garlic, peeled and chopped
2 lbs of carrots, peeled and cut into 1 inch chunks
2 Tablespoons olive oil
8 cups chicken stock
2 Tablespoons curry powder
Salt and pepper to taste
Seasonings (parsley and thyme are great options)
Sauté onions, garlic, and carrots in olive oil over medium heat in a large soup pan for about 3 minutes. Add chicken stock and curry powder and bring to a boil. Boil for about 20 minutes or until carrots are very tender. Remove from heat, and let it sit for about 10 minutes. Then blend by batches in a blender. Return to heat and simmer. You can add more chicken stock if soup is too thick. To serve, ladle into bowls and top with homemade croutons and thyme.
Note: I made my curried soup with the Merchant Spice from Savour this Kitchen, a local LA company with such great blends.
Sliced or cubed old bread (I used an old baguette)
Seasonings (I used garlic, thyme, and rosemary)
Toss bread, olive oil, and seasonings together in a bowl. Place in an oven at 375 for about 12 minutes, or until croutons are golden.
What are your favorite cold weather comfort foods?
Images by Alyse Gilbert