This creamy carrot soup recipe is flavored with curry and ginger creating an invigorating easy healthy recipes dish. Adapted from Kitchen Life by Art Smith, curried carrot soup is healthy and full of flavor and wonderful aroma. It uses nonfat yogurt to make a creamy and light-colored so you can have as much as you want without the guilt.
A rich source of vitamin A, carrot soup easy appetizers are non-fattening and makes a seriously good appetizer for any meal. This recipe uses chicken stock but you can also use vegetable stock if you want a vegetarian version or a healthier dish. This makes a thoughtful dish to make for a loved one who is recuperating from an illness. The ginger and the curry help stimulate the senses and give a boost of energy.
You can freeze carrot soup for a long time and heat it up for a quick meal or meal starter. Just don’t add the yogurt if you plan on keeping it for a long time. Instead, add the yogurt when you are ready to eat it and mix it in the last minute when heating it up. In the fridge, homemade cart soup will last up to three days.
Ingredients: 1 tablespoon olive oil, 1 medium onion, chopped, 1 celery rib, chopped, 1 garlic clove, sliced, 2 lbs. carrots, cut into ½ in. rounds, 1 tablespoon curry powder, 1 teaspoon ground ginger, 5 cups chicken stock, 1 cup plain nonfat yogurt, Salt, Freshly ground pepper
In a large saucepan placed over medium heat, warm the oil. Add the onion, celery, and garlic. Cover and cook, stirring occasionally, until the onion is golden. Add the carrots, curry powder, and ginger. Cook for 30 seconds, stirring constantly. Add the stock and bring to a boil over high heat. Reduce the heat to medium low and partially cover. Simmer gently until the carrots are tender, about 30 minutes. Remove the pot from the stove and, using an immersion blender, puree the soup. Turn the stove burner down to low and return the pot to the stove. Add the yogurt and stir well. Don’t allow the soup to boil or simmer. Season with salt and pepper.
There are many ways you can dress up this carrot soup recipe if you want a fancier presentation or a richer more robust flavor. Instead of yogurt, you can use sour cream if you don’t care about the calories. Cilantro or coriander leaves will add a zesty spice. Croutons give the soup a lovely crunch, body and texture. Bacon strips or bacon bits will make it savory and mouthwateringly irresistible. You can also garnish the curried carrot soup with grated Parmesan or Cheddar cheese, chopped basil, chives, chervil, dill, parsley, or mint. Add a dash of powdered chili for extra spice and excitement.