What’s for Dinner Wednesday :: Spiced Carrot Soup

25 Jan

Sometimes I feel like a 5 year old when it comes to vegetables. I like them but I’m not immediately drawn to them. They sometimes have to be hidden in my food in order for me to eat them. So when my friend Layla told me about vegetable soups she makes in a blender, I was very interested. I’ve wanted to increase my vegetable intake and vegetables blended up in a creamy unidentifiable mixture were right up my alley.  I wouldn’t be able to focus on the individual vegetables floating around in the soup and would be sort of tricked into eating them.

If you are like me and had never heard of blender soups before, they are simple to make and taste really great. Basically vegetables are sauteed, then chicken stock is added and everything simmers until cooked completely. After that, it’s all thrown in a blender. The result is a thick silky soup that can be served straight from the blender.

Due to my new vegetable soup addiction, I eat so many vegetables now it’s ridiculous. My body will probably go into shock. My favorite all time vegetable soup is this Spiced Carrot soup.

If you knew how much I hated carrots, you would know that consuming this soup is sort of a miracle for me.  I can’t stand carrots but somehow they taste so utterly amazing in this creamy spicy magical soup.

The spiced carrot soup is garnished with greek yogurt and crisp prosciutto which is the perfect flavor combination. It’s only a tiny bit on top so there’s no need to feel guilty about calories or fat. It seems strange using greek yogurt instead of sour cream but it is the most interesting compliment and actually makes the dish. The prosciutto is also important.  Don’t attempt this dish without adding both those or you will be missing out.

Oh…let me add one important fact.  The soup is all vegetables.  No cream.  Just vegetables and chicken broth. One bowl is the equivalent of eating several carrots.  It is hearty and filling and we usually just eat this soup without any other dishes for dinner.  Even my husband loves it and it’s satisfying enough for him.

I got this spiced carrot soup recipe originally from Williams Sonoma (also where Layla gets all her amazing soup recipes) and altered it because I don’t have a Cuisinart soup maker.  By the way, if you haven’t tried William Sonoma recipes, give it a try because they are all wonderful. Williams Sonoma has very high standards on the recipes they publish on their website. I’ve tried many of them and the results were flawless.

If you have a Cuisinart soup maker, then follow the Williams Sonoma recipe here.  If not, my adaptation is below.  All you need is a blender and a soup pot. I usually double this recipe because I’ve found it only makes about 3 small servings despite the recipe claiming 4-6 servings.

Ingredients:
  • 4 thin slices prosciutto
  • 2 Tbs. olive
  • 1/2 yellow onion, diced
  • 1 garlic clove, minced
  • 6 carrots, about 1 lb. total, peeled, halved lengthwise and cut into 1/2-inch slices
  • 1 tsp. vadouvan curry powder ( I use any curry powder I can find)
  • Kosher salt and freshly ground pepper, to taste
  • 3 cups chicken stock
  • Greek yogurt for garnish
  • Chopped fresh cilantro for garnish (optional)

Directions: Preheat an oven to 350°F. Set a wire rack on a baking sheet. Place the prosciutto on the rack-lined baking sheet and bake until crisp, 20 to 25 minutes. Let cool to room temperature.

Meanwhile over low heat, warm the olive oil. Add the onion and garlic and cook. Saute until just tender, 3 to 4 minutes. Increase the heat to medium, add the carrots and cook for 5-10 minutes.

Add the curry powder, salt and pepper and cook another 2 to 3 minutes. –The recipe calls for vadouvan curry powder but I’ve never seen it in our stores. I use any curry powder I can find including this muchi curry found at Whole Foods.

Increase the heat to high, add the stock and bring the soup to a boil. Reduce the heat to medium and simmer until the vegetables are tender, about 15 minutes. Then transfer the soup to blender and blend on high until the soup is silky in texture, 1 to 2 minutes.

Pour the soup into warmed bowls. Drizzle with yogurt, top with the crispy prosciutto and sprinkle with cilantro.

Serve immediately.

Enjoy!

-Angie

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2 Responses to “What’s for Dinner Wednesday :: Spiced Carrot Soup”

  1. Andrea @ Vegvacious January 25, 2012 at 10:06 am #

    I love blended soups that come out all creamy and delicious without an ounce of cream in the ingredients! I’m not a huge fan of carrots either, but I may give this a try just because you’ve said it’s so good – but it’ll have to be minus the prosciutto for me!

  2. Rebecca (Becky) January 25, 2012 at 10:12 am #

    This looks and sounds sooo good!!

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