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Carrot Ginger Soup with Curry

Carrot Ginger Soup with Curry
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I am a big fan of herbs and spices. They can totally change the nature of a product creating a new fantastic dish and transferring you to the atmosphere of any country.

In addition, almost all spices are good for the body: some of them increase metabolism (like ginger), others improve the heart muscle (cayenne pepper).

 

Fragrant herbs and spices could turn an ordinary dish into a gourmet meal. My carrot soup with ginger and curry is a good example of this magical transformation.

This soup is worth cooking it. Sharpness and freshness of ginger and curry powder ideally combines with sweetness of carrots. A delightful flavor harmony…

 

carrot ginger soup with curry (14) 

 

 

4 servings

Ingredients

  • 5 cups of chopped carrots
  • 1 onion, chopped
  • 1 stick of celery, chopped
  • 1 medium or large potato, cut into small pieces
  • 2 cloves of garlic, minced
  • 2 tsp finely chopped ginger
  • 1 tsp curry powder
  • Generous pinch of ground nutmeg
  • Salt
  • Black pepper
  • Dash of cayenne pepper
  • ¼ cup heavy whipping cream
  • 2 olive oil
  • Vegetable or chicken stock or water (approximately 2 ½ qt)

 

Preparation

Heat the oil in a pot. Add the onion and the celery, cook for 5 minutes.

Add the garlic and curry powder, and cook for 30 seconds.

Add the potato, carrots, ginger, salt and the stock. Bring to a boil. Cover and cook for 20 minutes until vegetables are fork tender.

Add black pepper, nutmeg and cream. Make a puree using an immersion blender, stationary blender or food processor.

Serve with a table spoon of heavy cream. Sprinkle with fresh herbs and coarsely ground black pepper (if you wish).

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Cook with pleasure and enjoy the world!



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