My co-workers and I love, LOVE, love to talk about food. Today was no different, so when one of my coworkers started talking soup-my ears perked up quick! I LOVE soup in a probably not so healthy way, especially in the winter time. She mentioned making a carrot soup with curry….”HMMMM,” I thought…that sounds AMAZING.
I will admit the underlying effort to lose the belly fat that this winter has given me as a not so sweet gift fueled my motivation to head to the grocery store after a very busy day at work. I picked up a bag of “horse carrots” as my youngest calls them, shallots, and some fresh herbs so I could make my OH so yummy soup for dinner.
Here’s the recipe and what you will need:
6-8 large “horse” carrots, pealed and chopped
2 shallots, roughly chopped
2 cloves of garlic, smashed
6 cups of organic vegetable stock-low sodium if possible
2 sprigs of fresh thyme
2 pats of unsalted butter
1-2 teaspoons of extra virgin olive oil
Seasoning: Tumeric, Curry, Cayenne pepper, Kosher salt and freshly ground black pepper to taste
Garnish-Crème Fraiche and chives
Get a large sauce pot and heat to medium high heat. Add in your butter and olive oil. Add all the veggies, and sauté until soft. Add your seasonings, but just a pinch at a time to ensure your get the right flavor. Next, add your stock, and bring to a boil. Reduce down to a simmer and let cook for about 25 minutes.
Remove the soup from the heat, and puree with a blender or immersion blender until smooth. Return the soup to the heat, and let simmer for a few additional minutes while you ensure the seasoning is just right. Garnish with crème fraiche and chives, and serve! I accompanied the soup with a yummy shrimp salad (dressing free-just marinated the shrimp in lime juice, salt, pepper, and evoo!) that was the perfect pairing for this spicy soup!
Question-are you a soup eater? What is your favorite kind? Do you enjoy making your own soups?
Thanks all, I hope you have a wonderful week!
❤ Michelle
Movin' it with Michelle 