Curried Carrot Soup
Mix in a little India
Ingredients
- 1 tetra pack (900 ml) of vegetable stock
- 1 tbsp olive oil
- 1 tbsp Patak's Hot Curry Paste
- 1 medium onion, diced
- 6 medium carrots, peeled and thinly chopped
- 1 pinch of kosher salt
- Sour cream and chives to garnish
Instructions
- In a large saucepan, heat the oil and paste over medium heat until fragrant
- Add onions and carrots and saute for 5 minutes until getting soft
- Add stock and simmer for 20 minutes or until carrots are easily pierced by a fork
- Using an immersion blender, blend the soup until desired consistency
- Garnish as desired with sour cream and chives
Notes
http://www.suburble.com/2015/09/curried-carrot-soup-and-my-failure-at-soup-decor.html
