I made this recipe for friends recently (you know them, my tasting "victims" whom I always ask to taste new recipes the first time I make them). Well, this soup is from a very old Gourmet "Best of" volume. It is lovely. And easy. It is a small recipe, serving 2, but I think you could double or triple it without a problem.
CURRIED CARROT SCALLION SOUP
1/3 c thinly sliced white part of scallion, plus thinly sliced scallion green for garnish
1 teaspoon olive oil
pinch of mild curry powder
1-1/2 cups thinly sliced peeled carrots, plus finely grated carrot for garnish
1-1/2 cups low-sodium chicken broth
In a saucepan, cook the white part of the scallion in the oil over low heat, stirring, until softened.
Add the curry powder and cook, stirring, about 1 minute.
Add the sliced carrots and broth; bring to a boil, then simmer until the carrots are very tender (15-20 minutes).
Transfer mixture to a blender or food processor; puree mixture.
Return mixture to the pan, heat over moderate heat.
Ladle into two bowls, garnish with scallion green and grated carrot.
No, THANK YOU!
2 years ago