Curried Carrot Soup

Adapted from: http://glutenfreegoddess.blogspot.com/2010/05/curried-carrot-soup-with-pan-toasted.html

Courtesy of: Gluten Free Goddess

Made on: 01/22/2015

Yield: Enough for two, more if you serve it with something else, making the portions smaller

INGREDIENTS

- 1 clove garlic, chopped

- 1-2 teaspoons curry powder

- 1 ½ leeks

- 4 large carrots

- 1 sweet potato

- ½ a butternut squash

- Water, as needed

- Salt to taste

INSTRUCTIONS

The original recipe’s instructions were designed to go straight into the crock pot. I made a double batch of the ingredients above and froze everything to make two meals. The steps I followed are below:

1. Get ready for lots of chopping. I mean, lots. Wash the leek(s), trim and chop. Peel, trim, and chop the carrots. Peel and chop the sweet potato(es). Peel and chop the squash. Toss all of these, along with the chopped garlic, in a gallon freezer bag. Add the curry powder; seal and label the bag, and throw it in the freezer (or set it in gently, if you prefer).

2. The night before you plan to eat the soup, put it in the fridge to allow it to thaw. This soup seems pretty hard to mess up, so you can cook it however you want. If you want to let it cook in the crockpot all day, set it to low and let it run for ~6 hours. If you want to speed things up a bit, you are welcome to cook it in a pot on the stove. I ended up using a Dutch oven. Whatever you choose, add just enough water to cover the ingredients and cook everything until the carrots are tender enough to split with a fork.

3. The original recipe recommends using an immersion blender to puree all the ingredients. If you are like me and don’t have one, you can also put everything in a blender and puree. Just make sure you leave plenty of room in the blender and don’t burn yourself on the soup, as it will be very hot! Add salt to taste, and go ahead and add water or milk if it’s too thick for you. Mine didn’t need any extra liquid.

4. I served mine with pan toasted cornbread croutons, as recommended by the original post.

Adjustments I would like to make: I would like to try this in the crock pot, if I can ever get started on supper that early!

Overall Satisfaction: Good! It’s a little bland, as you would expect with squash, sweet potatoes, and carrots. I think I ended up throwing in a little hot sauce and a drop or two of smoky flavor because I have used that in butternut sauces before. Then again, I tend to favor spicier things; if you don’t, this should be just fine!

Would I Make it Again? Maybe. I have a lot of soup and stew recipes, so I haven’t had a lot of things come back around yet. This one wasn’t bad or anything, but it did involve a whole lot of prep (if you are a slow chopper like me), and it didn’t exactly blow me away. The pan toasted cornbread croutons may make another appearance though!

Ready to eat! You can kind of see it starting to separate, so you will want to stir it up right before eating.