I started a new board entitled "Made It" that I am repinning all the things that I cook/craft/sew/etc onto with my own review or modifications. I am not repinning fails! Not fair to people - who knows, maybe I just can't cook! So just sticking with the positives and sharing the love.
I am going to share a recipe for Sweet Curried Carrot Soup with you that I found... somehow... not even really sure how... ugh! It comes from Simply Sugar and Gluten Free blog - and no, my family doesn't have anyone needing gluten free/sugar free food. But looking around, I found several recipes there that I have incorporated into our meal planning.
Onto the cooking! The full recipe is at the bottom of my post, and the pictures are all mine (you can tell by the awesome "cell phone in one hand, cooking with the other hand" quality :)
We are going to start with all of this:
carrots (with a few extra baby carrots to replace the big ones that my kids tried to feed to a rabbit outside - seriously!)
curry powder (I made the one at the bottom of the recipe link - super yummy!)
Start off by having your super cute assistant peel the carrots while you large dice the onion and start the butter melting in a large pot/dutch oven.
Saute the onion, curry powder, salt, and pepper until the onion is translucent - about 5 minutes.
Chop up the carrots - big chunks are ok! Toss them into the pot with the chicken broth, bring to a boil, and let simmer for 20-25 minutes.
Now the fun part! Pull out your immersion blender (that has never been used, of course) and go to town! Try to dodge the searing hot liquid that flies all over you while you are blending and photographing...
Blend until you get to your desired consistency. The recipe says you can add water as you go to make it more soupy. I didn't add any water, and this is what I ended up with:
In hindsight, I probably should have added some water. It kind of thickened up some and was more the consistency of a thick pasta sauce.
Feel free to garnish to your liking - maybe some sour cream, shredded cheese, or shredded carrots. I added some wonderfully crunchy croutons (from the grocery store!). Word to the wise - eat quickly if you use croutons or you will end up with a big mushy blob where you once-pristine crouton used to be! Lil Sis did not like that!
All in all, I think this was pretty good. I think you could take it further by using it more like a thicker curry sauce with lentils and rice.
I hope you enjoyed my attempt at blog cooking.
Take the challenge - Pin less, Make more!!
Here is the full recipe from Simply Sugar and Gluten Free:
2 tablespoons unsalted butter
1 medium onion, medium dice
1 teaspoons curry powder
2 teaspoons salt
¼ teaspoon ground white pepper
4 cups low sodium chicken stock
2 pounds carrots, peeled and roughly chopped in 1 inch pieces
2 cups water
Melt butter in a 6 quart, heavy bottomed stock pot over medium low heat. Add onion, curry powder, salt, and pepper.
Sautee until onion is soft and translucent, about 5 minutes. Add chicken broth and carrots. Simmer for 20 minutes or until the carrots are very tender.
Puree with an immersion blender or in small batches in a food processor until very smooth. Add water until
desired consistency is reached.
Variation: Add 1 t. ground ginger with other spices. This gives the soup a little more kick!