Brrr…it’s chilly outside. Sure, I’ll take 45 degrees and sunny over 45 degrees and rainy, but this Phoenix girl isn’t used to such cool temps. I’ve kept huddled inside with a blanket, a good book, and Netflix (we have a love hate relationship: I love the selection, I hate that I can just watch my way through a season in a weekend). Oh, and soup. Of course, soup. Who doesn’t love soup when it’s cold?
I’ll pretty much eat soup whenever.
This recipe is much more of an approximation than an exact science (a little of this, a pinch of that is my philosophy for most of my soup making). Sauted onions and garlic, cooked with sweet carrots and bright orange sweet potatoes. With just enough cumin, curry, and fenugreek to give a kick of spice. I even got crafty and made some homemade croutons, because it is Sunday after all…
Curried Carrot Soup with homemade croutons
- 1 and 3/4 lbs carrots, peeled and diced
- 2 medium sweet potatoes, peeled and diced
- 1 medium onion, diced
- 2 cloves of garlic, minced or pressed
- 2 teaspoons of cumin
- 2 teaspoons of fenugreek powder
- 2 teaspoons of madras curry powder
- 6 cups of broth, divided
- 1 tablespoon of olive oil
In a large pot, heat olive oil. Saute onions on medium heat until translucent and starting to brown, about 5 to 8 minutes. Add pressed garlic and continue to cook on low-medium heat until garlic is fragrant. Add spices and stir until onions are well coated. Add carrots and sweet potato, allowing the vegetables to caramelize at the bottom of the pan and then turning. Do this for about 3-5 minutes. Add 4 cups of broth. Bring to a boil, then simmer for 30 minutes, until vegetables are tender. You made need to add an additional cup of broth half way through. Add the final cup of broth and allow soup to cool. Once cool, blend in small batches until smooth.
For the croutons
- 6 slices of whole wheat loaf bread (not sandwich bread)
- Olive oil for sprinkling
- Shallot pepper
- Chopped parsley to taste
Heat the broiler on low. Cut the bread slices into 1 inch or smaller cubes. Toss the bread cubes with olive oil, salt, shallot pepper, and parsley. Spread on a foil lined baking sheet. Place baking sheet in the oven. Broil for 3-5 minutes, then shake pan and flip croutons. Broil another 3-5. Allow to cool before serving with the soup.