Impromptu Creamy Carrot Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This is the result of a bag of carrots that started to go bad on me one weekend. After cleaning, peeling, dicing and boiling the carrots until they were soft, I mashed them up, froze them in 3 c. bags, and used them for carrot soup. If you have the carrots prepared before hand, this soup is super easy to make - I made it in 15 minutes before work one morning! Ingredients:
3 c. carrots, cooked and mashed |
1 c. cream |
2 1/2 c. water |
2 tsp. curry powder |
1/4 tsp. salt |
1/4 tsp. black pepper |
Directions:
1. 1. Thaw frozen carrots overnight (or cook and mash carrots fresh).
2. 2. In a blender, combine all ingredients (cream first, then currie powder, then water, then carrots) and blend on high until smooth. You may see little bits of yellow cream floating throughout soup. Don't worry about this.
3. 3. Over medium heat, heat soup in medium sized pot, stirring until bits of cream have melted and combined with soup. Add salt and pepper to taste.
4. Serve and enjoy. Should make approximately 5 to 6 cups.
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