Lunch Alone Soup

In case you were wondering, my mug of curried carrot soup hit the spot.  And, no, I didn't eat the entire pot, myself.  Should you have occasion to lunch alone, I encourage you to give it a try.  It's satisfying enough that it almost feels like company.

Curried Carrot Soup
1 Tbs. unsalted butter
1/2 yellow onion, chopped
 1 generous teaspoon madras curry powder
1/2 tsp. kosher salt
a pinch of ground ginger
ground black pepper
10 medium/small carrots, washed, trimmed and cut into 1/2-inch pieces
2 cups vegetable broth
1/2 cup light coconut milk

In a large sauce pan, saute the onion in butter.  When the onion begins to soften, add the curry powder, salt, ginger and pepper and carrots.  Saute until the onions are soft.  Don't worry if the curry powder is browning and sticking to the bottom of the pan.

Deglaze the pan with the broth, scraping all the bits of powder off the bottom.  Cover and simmer until the carrots are very tender, about 10 minutes or so.  Remove the pan from the heat and, using an immersion blender, blend the soup to your desired consistency.

Once you achieve the smoothness you want, add the coconut milk and reheat if necessary.

Makes at least three lunch-sized servings.


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