This recipe for curried carrot soup is part of the Pantry Revamp series here on Little Homesteaders. To read more about it, check out the first post here. To read all the posts in the series, click the “pantry revamp” label to the right.
We tore out our front yard garden this past weekend. It is getting very hot, very quickly, and the front yard was beginning to look like a mess. Rather than try to baby anything through the summer out there, I decided to rip it out and focus on the backyard.
Back when I started the garden, I planted a few carrots. We harvested them when we were ripping out the garden and yesterday we decided to make carrot soup.
I had some great help cleaning them and getting them ready for the soup.
Here’s the recipe we used.
3 tbsp butter
1 yellow onion, chopped
1 tsp curry powder
1/2 tsp salt
2 cans broth (or 3 1/2 cups homemade)
2 lbs of peeled carrots, cut into 1 in chunks
2 tbsp fresh lemon juice
Milk or Cream, optional
1. Melt butter and cook onion until transparent.
2. Add salt and curry powder. Stir to combine.
3. Add carrots and broth. Cook for about 20-25 minutes until carrots are very tender.
4. Once carrots are tender, puree everything in a blender. (Use caution when blending hot liquids.)
5. Add lemon juice.
6. This soup tends to be very thick. If you prefer a thinner soup, add more broth, water, or some milk/cream to thin it out.