November 21, 2008 - Mom and I needed a dinner while waiting for Dad, and this came up. Since that day I've made this many times.
The carrot flavor is full on and the ginger comes with small explosions as you eat the soup. I was worried that the cream would mute the flavor, but that didn't happen.
Prep time: about 15 minutes
Cook time: 1.25 hour (45 cooking)
Serves 4 full bowls, 8 for a starter
|yellow onion||1 large||Chopped coarsely|
|ginger, fresh||1 ounce, thumb sized||Peeled and diced|
|garlic||3 cloves||Chopped coarsely|
In a 3 quart pot melt the butter over medium heat until it stops bubbling.
Add the onion and ginger. Sauté for 15 minutes, until softened and a bit brown.
Add the garlic and sauté for another 30 seconds. Do not brown the garlic.
|B.||carrots||2 pounds, after prep||Peeled and cut into 1-inch chunks.|
|chicken stock||1 quart|
|lime juice||2 tablespoons|
|curry powder||1 teaspoon|
|bay leaf||1 leaf|
When the sauté is done, add the carrots, chicken stock, lime juice, curry powder, and bay leaf.
Bring to a boil. Reduce heat and simmer, uncovered for 45 minutes
|C.||heavy cream||1 cup|
|white vinegar||1 teaspoon|
|extra virgin olive oil||4 tablespoons|
Remove the soup from the heat. Locate and remove the bay leaf.
Add the vinegar.
Using an immersion blender purée the soup.
Add the cream. Salt to taste, it might take 2 teaspoons.
Return to the heat and get it very hot. Be careful of splashes as this thick soup can burp.
Ladle into bowls and drizzle with extra virgin olive oil on top.
Serve with sourdough rolls.