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Curried Carrot Soup with Greek Yogurt and Pine Nuts 05:26

Marjorie Meek-Bradley

The sweet, nuanced flavor of heirloom carrots is warmed up with curry powder to create a comforting, vegetarian-friendly soup.

Curried Carrot Soup with Greek Yogurt and Pine Nuts 05:26

Marjorie Meek-Bradley

The sweet, nuanced flavor of heirloom carrots is warmed up with curry powder to create a comforting, vegetarian-friendly soup.

Easy
Prep Time Cook Time Total Time Serving Size

The Steps

  1. 1. Add 1/2 cup of butter to a stockpot over medium heat. Once the butter has melted, add 1 cup of chopped onion and 2 tablespoons of chopped garlic. Add a generous pinch of salt and stir to combine. Cook for two to three minutes. 00:16

  2. 2. Add 3 cups of chopped heirloom carrots and another generous pinch of salt. Stir to combine. Cook for 10 minutes, stirring occasionally, until the carrots become tender. 01:16

  3. 3. Add 2 tablespoons of curry powder and stir to combine. Cook for about a minute. 02:34

  4. 4. Add 8 cups of water to the vegetables. Bring the mixture to a simmer. Cook for 20 to 30 minutes until the liquid reduces and the vegetables become soft. 02:50

  5. 5. Turn off the heat and add 1/4 cup of heavy cream to the pot. Carefully transfer the soup to a blender and purée until smooth. 03:31

  6. 6. Place a chinois into a deep container. Pour the soup through the chinois to remove any unblended particles. 04:34

  7. 7. If desired, add a tablespoon of Greek yogurt to the bottom of a soup bowl. Add 1 tablespoon of toasted pine nuts and 1 tablespoon of pickled golden raisins. Pour the soup into the bowl and serve warm. 04:46

What You'll Need

Equipment

- Stockpot
- Spatula
- Blender
- Chinois
- Deep container

Ingredients

- Butter (1/2 cup)
- Onion, chopped (1 cup)
- Garlic, chopped (2 tablespoons)
- Heirloom carrots, chopped (3 cups)
- Curry powder (2 tablespoons)
- Water (8 cups)
- Heavy cream (1/4 cup)
- Salt, to taste
- Greek yogurt (1 tablespoon) (optional)
- Pine nuts, toasted (1 tablespoon) (optional)
- Pickled golden raisins (1 tablespoon) (optional)


Chef Notes

Heirloom vegetables are grown from seeds that are passed down through several generations. Growers save the seeds from the plants that provide the best flavor, brightest color, and highest tolerance to disease. The plants are grown and cultivated on a small scale, and often yield vegetables with unique shapes, sizes, and colors.

Chef Marjorie mentions that while this soup is made with carrots, the recipe can be adapted to highlight any other root vegetable. Her recommendations include celery root, turnips, and sweet potato.

Curry powder is a blend of spices commonly used in South Asian cuisine. While the specific spices vary by cuisine, curry powder often contains turmeric, cumin, and coriander.

To learn how to make curry powder from scratch, visit Chef Marjorie's "How to Make Homemade Curry Powder" tutorial located at the bottom of the page.

 A chinois is a cone shaped strainer made of closely oven mesh. It is often used for straining out whole particles from soups or sauces to facilitate a smooth, even texture in the final product.

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Taught by

Marjorie meek bradley new

Chef Marjorie Meek-Bradley

Washington DC

Marjorie Meek-bradley is the executive chef at the casual upscale DC restaurant, Ripple, and acclaimed gastropub, Roofer's Un... read more