Curried Carrot Soup
Vadouvan spice, a French-style curry blend, lends a subtle heat to this soup.
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Ingredients
- 2 Tbs. olive oil
- 1 20-oz. pkg. grated carrots (8 cups)
- 2 large leeks, light green and white parts thinly sliced (2 cups)
- 1/4 tsp. plus 1/8 tsp. baking soda
- 1/2 tsp. vadouvan spice or curry powder
- 1/4 cup roasted shelled pistachios, chopped
Preparation
- Heat oil in large pot over medium-high heat. Add carrots, leeks, and baking soda. Cover, and cook 15 minutes, stirring occasionally, or until vegetables are tender and browned in spots.
- Stir in vadouvan spice, and cook 30 seconds.
- Add 4 cups water, and bring to a simmer.
- Remove from heat, purée with immersion blender, and season with salt, if desired.
- Serve sprinkled with pistachios. You can also substitute almonds if you prefer.
Nutrition Information
- Calories 189
- Carbohydrate Content 22 g
- Cholesterol Content 0 mg
- Fat Content 11 g
- Fiber Content 6 g
- Protein Content 4 g
- Saturated Fat Content 1 g
- Sodium Content 225 mg
- Sugar Content 9 g