Quick Curried Carrot Soup

Here’s another speedy soup for a cold winter night.  (Well, when we cover our citrus trees to protect from frost it’s cold for Bay Area Californians, so we’re feeling it).  With just a few more ingredients than Rita’s four ingredient Butternut Squash Soup this soup is hot and ready in 30 minutes or less.
I created the recipe for Kikkoman Pearl® Soymilk, so it’s lactose-free and tastes creamy-rich. Use either the unsweetened, or the original flavor that’s lightly sweetened and complements  the curry spice.  And when we break out of this “cold snap”, it makes a refreshing chilled soup too!

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Curried Carrot Soup

Makes 4-6 servings   Prep time: 10 minutes   Cook time: 20 minutes

                 2            tablespoons olive oil
              3/4           cup chopped onion
     1/2 to 3/4        teaspoon curry powder
                 3            cups peeled, sliced carrots (1/4-inch), about 1 pound
                 1            can (14.5-oz) vegetable broth (1-3/4 cups)
            1-1/2          cups Pearl® Unsweetened or Original Soymilk
                               Salt and pepper to taste
                               Chopped parsley or cilantro

  1. Heat oil in a saucepan over medium heat. Add onion and cook 2 minutes, or until softened.  Add curry powder; stir 30-60 seconds to lightly toast.
  2. Add carrots and vegetable broth. Bring to a boil, cover and cook  10 to 12 minutes, or until carrots are very soft.
  3. Process carrots in covered blender container until smooth. Return to saucepan. (Or use an immersion blender.)
  4. Stir in soymilk. Cook, stirring occasionally, over medium heat until heated through.
  5. Season with salt and pepper. Serve warm or chilled topped with parsley or cilantro.

An original recipe by Rosemary Mark for Kikkoman Soymilk.


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