Curried Carrot Soup
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This recipe uses everything – from root to stem and everything in between! Using carrots, parsley root, and knob onions for the soup with a pesto swirl made from the stems and leaves.
It’s wonderfully spicy – perfect to fight this resurgence of winter we seem to be experiencing in the Midwest.
Curried Carrot Soup
This recipe uses everything – from root to stem and everything in between!
Ingredients
- 16 oz carrots with leaves
- 8 oz parsley root with leaves
- 16 oz onion knob with leaves
- 2 tablespoons curry powder
- 1 teaspoon cayenne pepper
- 2 teaspoons garam masala
- 1 teaspoon ginger powder
- 3 tablespoons olive oil
- ⅓ cup almonds
- 2 cups chicken broth
- 2 tablespoons sour cream
- 2 tablespoons butter
- salt & pepper to taste
Instructions
- Wash and remove the stems and leaves from the parsley root and carrots. Chop the greens from the tops of the onion knobs. Peel the carrots and parsley root. Chop all into approximately 1 inch pieces.
- Melt two tablespoons of butter in a sauce pan. Add the chopped carrots, parsley root and onions to the pan. Saute until just turning tender, about 10 minutes, then add two cups of chicken broth.
- Bring to a rolling simmer for 10 minutes. Transfer the soup to a food processor and pulse until the soup has reached a smooth consistency.
- Pour the soup back into the pan. Add the curry powder, cayenne pepper, garam masala, and ginger powder. Simmer over a medium low temperature for 20 minutes, stir occasionally.
- While the soup simmers, place the parsley and carrot leaves into the food processor along with the onion greens. Drizzle in the olive oil and toss in the almonds. Pulse until smooth, then add the sour cream and pulse until combined.
- Serve the soup with a spiral of pesto and a dollop of sour cream. Enjoy!
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