Ingredients

 

Carrot Soup

  • 2 lbs carrots peeled and sliced 1/8 inch thick
  • 3/4 cup onion sliced
  • 2 tbsp butter
  • 2 tbsp olive oil
  • 1 tsp salt
  • 2 cloves garlic sliced
  • 1 1/2 tsp ginger minced
  • 2 tsp curry powder
  • 1 tsp garam masala
  • 5 cups chicken stock or water
  • 3 tbsp cream
  • 1 tsp salt plus more if need be

Garnish

Red Jalapeño oil

  • 4 whole red jalapeno pepper
  • 1 1/4 cup vegetable oil
  • 1/2 tsp salt

Nutritional information

Calories: 283kcalCarbohydrates: 146gProtein: 42gFat: 307gSaturated Fat: 237gCholesterol: 98mgSodium: 8171mgPotassium: 4400mgFiber: 30gSugar: 68gVitamin A: 152335IUVitamin C: 73mgCalcium: 411mgIron: 7mg
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Servings 8 people

For the carrot soup

  • In a medium soup on medium heat add butter, oil, carrots, onion, and 1 tsp of salt. Stir everything together and place a lid on top of the soup pot. Cook for 5-7 minutes shaking the pot occasionally with the lid still on to move things around.
    After about 7 minutes add the spices, garlic, and ginger. Cook for another 2 minutes and then add the chicken stock or water. Bring to a boil (lid off), add a pinch of salt, turn down to a simmer, cover and cook for about 30 minutes.
    After about 30 minutes, take the lid off add the cream and stir in. Then transfer everything to your vitamix and puree until smooth. Season with salt and set aside to keep warm
    Carrot soup recipe

For the red jalapeno oil

  • Simply place jalapenos and oil into a vita mix and puree for 30-45 seconds. Season with salt and set aside for later. (store in a refridgerator)

To finish

  • Simply ladle the soup in each bowl. Top with green onions and jalapeno oil (other options could include yogurt, vegetables, herbs etc..). Serve and enjoy!
    Carrot Soup Recipe with Curry


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