~a collection of eclectic recipes and misadventures in the kitchen~
Tuesday, May 22, 2007
curried carrot soup
INGREDIENTS 2 tbs vegetable oil 1 onion, chopped 2 tbsp curry powder 900 g carrots, chopped 4 cups vegetable broth 2 cups water, or as needed
DIRECTIONS 1 Heat oil in a large pot over medium heat. Saute onion until tender and translucent. Stir in the curry powder. Add the chopped carrots, and stir until the carrots are coated. Pour in the vegetable broth, and simmer until the carrots are soft, about 20 minutes. 2 Transfer the carrots and broth to a blender, and puree until smooth. Pour back into the pot, and thin with water to your preferred consistency.
comments: i omitted the water altogether...and cos the curry powder was extremely spicy, the final concoction tasted like a very fiery curry!!! This is excellent to make in a hurry for Indian food cravings. Serve with nann/ baguettes!! Yum! Oh...and the carrot flavour wasn't that strong, surprisely... :)
The four of us started this blog together as a way to share our experiences and lessons in the kitchen. Now the blog has evolved into an random mix of recipes which we have tried and liked enough to want to share...some are dishes that remind us of home, some are things that we wouldn't usually have made in Singapore (muffins, cakes and most dishes requiring the oven) and others were just borne out of a need to use a certain ingredient!
Have a browse and have fun trying out the recipes!