I cook so many complex recipes that sometimes it’s nice to put together a simple dish. A dish with less than ten ingredients (even including the basics like olive oil, salt, and pepper!). This curried carrot soup builds on the natural sweetness of carrots, enhanced by oven roasting. The trick to the best flavor here is letting the carrots caramelize in the onion while caramelizing onions on the stove top. Using fresh curry powder is crucial (and freshly-ground homemade curry powder is ideal).



Curried Carrot Soup

Yield: 4 – 6 servings

Ingredients:

2 lb carrots, chopped

5 – 6 cloves garlic, whole

1 Tbsp + 1 Tbsp olive oil

1 tsp + 2 tsp Madras curry powder

1 onion, diced

1″ piece ginger, minced

4 – 6 cups stock *

* salt and pepper, to taste

*Adjust based on desired consistency.

Method:

