I made a batch of carrot soup last night. Why would I do that, you ask? Well, long ago, I visited Ireland on a really horrible package vacation. One of the few highlights of that trip was dinner in a medieval castle where they served carrot soup. I’d never had it before and it was delicious – although maybe I was just starving from all the blood sausage and dry brown bread we were served, bleh. Anywho, I’ve thought about that soup now and then through the years and occasionally tried to recreate it.
Alas and alack, last night’s soup wasn’t a recreation, because it had a goodly portion of curry. But I thought it was tasty. Unfortunately, I was the only one that thought so. NR and Hubby said Uh uh. Oh well. For those interested in getting in some veggies without cream or cheese, here’s what I made. It makes a ton of soup, so if you like it, you can always freeze the leftovers and save it for knights when you are busy storming the castle. Get it? Knights? Ah, I just slay myself. TeeHee…
Ye Olde Curried Carrot Soup
1/2 onion, chopped
3 tablespoons butter
1 1/2 tablespoons curry
2 tsp salt (or more to taste)
1 tsp pepper
2 qts chicken stock
2 cups water
2 pounds carrots, peeled, rough chopped
Melt the butter in a stock pot. Add onion, saute for 2 or 3 minutes. Add spices, cook another minute. Add stock, water and carrots. Simmer for 30 minutes or until carrots are tender. Using an immersion blender, blend the soup until smooth. Serve with crackers. Note: If you use a regular blender, whirl it in small batches and never fill your blender to the top – hot liquids expand. Be careful!