42/50 Creamy Curried Carrot Soup
1 large yellow onion, chopped
1 T pecan oil
5 t Vegetarian Better Than Bouillon
5 c water
4 med carrots, grated (1 lb)
1 ½ t curry powder
1 T fresh thyme
1 bay leaf
3 oz cream cheese, cubed
5 T minced fresh parsley
¼ t salt
Dash cayenne pepper
1 In a large saucepan, sauté onion in oil. Stir in bouillon, water, carrots, curry, thyme and bay leaf. Bring to a boil. Reduce heat; simmer uncovered for 25 minutes or until carrots are tender.
2 Discard bay leaf. Add cream cheese. Puree.
3 Heat through. Stir in parsley, salt and cayenne.
This series of soup recipes was presented as Fall soups, but as I’m nearing the end of the 50 soups, Spring is in the air. I’m thinking this soup would be a great addition to an Easter dinner with a fun but sophisticated play on the Easter Bunny’s carrots. The flavor combo of the carrots, curry powder and thyme are absolutely delicious. The soup’s finishers, cream cheese, parsley, salt and cayenne highlight the main flavors and make them even better. My only concern was the consistency. The soup didn’t come together as creamy as I want a pureed vegetable soup to be, especially one with “creamy” right in the title. I’m thinking that reducing the bouillon/water by a teaspoon/cup might solve this. The flavor of the soup outweighs the consistency issue, so I’ll be trying this one again to perfect it!
If you’d like to see the original recipes my posts are based on or read Taste of Home’s article that inspired my 50 Soups in 25 Weeks blogging, go to: https://www.tasteofhome.com/collection/soups-to-keep-you-warm-this-fall/.