Curry Carrot Soup

Hey guys! Today I'm sharing my recipe for Curry Carrot Soup! This soup is super easy to put together and perfect for a fall day.

This soup is a variation on one of the first savory things I ever tried to cook when I moved out of my parents' house to go to college at age 17. About 6 months prior, my dear friend, Katie, had me over for a graduation get-together and her mom prepared us some delicious carrot and cream cheese soup. Man, it was good. My 16-year-old brain was like, "I guess I probably will need to feed myself in 6 months or so. I'll get the recipe!" And get the recipe I did.

Fast forward to my first week living on my own. 17-year-old me was feeling real grown up. I had gone to the store, bought ingredients, and set about to cook. Things were going pretty swimmingly until the smoke detector started going off. "Oh shit!" said 17-year-old Becca. I grabbed a towel and started fanning it at the smoke detector to try to get it to stop, and when that failed I figured out how to take the batteries out.

Guys, the whole things confused me because NOTHING WAS ON FIRE! Well, as I returned to the kitchen, I noticed a burning plastic smell. Wellllllll, looks like I had accidentally turned on an extra burner. On top of that burner? My roommate's coffee maker.

Yea, so guys, my first time cooking on my own I melted a coffee maker and ruined a burner. Ruined it. Moral of the story: we all start somewhere!

Anyway, as years passed, and I began to become competent in the kitchen, I made that soup many times. Without burning anything, thank you very much! But as I became more experienced in the kitchen, I started playing around with the recipe, and that's when I ended up with Curry Carrot Soup! The addition of curry spices in this soup take it from something tasty, to something really complex and interesting.

Story time aside, let's make some soup!

Curry Carrot Soup- Makes 5 large servings or 10 small servings

Ingredients:
- 1 tbsp olive oil
- 1 cup chopped yellow onion
- 3 cups of carrots chopped into 1/4"-1/2" rounds (from about 8 large carrots)
- 1 1/2 tbsp curry powder. I used a pre-made blend, but you could totally use your own if you wanted to! 
- 6 cups vegetable broth. You could use less here for a thicker soup. You can also totally use chicken broth if that's what you have on hand.
- Salt and pepper
- 4 oz cream cheese
- Cayenne to taste

1. Heat the olive oil over medium heat. Add the onion and sautee until it begins to brown.
2. Add the carrots and the curry powder and sautee for 1 more minute.

3. Add the broth, give it a good stir, and add salt and pepper to taste. I used a very liberal pinch of each.

4. Bring to a boil, then cover and simmer for 40 minutes, or until the carrots are tender and come apart easily.

5. Remove the soup from the heat and add the cream cheese. Stir it in for a bit to soften it up. I will spare you the picture of what it looks like when it's well mixed. It's not pretty. But hey, guess what! We're gonna fix that.

6. Grab your trusty stick blender and puree that soup! 

Ok, ok, you can also put it in a stand blender, but stick blenders are so awesome. Is it weird that it's kind of my goal to have one (or more!) of you guys buy one and tell me how awesome it is and how it's changed your life in the kitchen? Yea, I guess that is kind of weird... Sigh.

7. Once your soup is super smooth and awesomely pureed, give it a taste! It should be prettttttty awesome, but I found mine needed more pepper and the smallest pinch of cayenne to give it some extra heat.

If you add more seasoning, just be sure to do a couple of quick pulses with your blender to combine.

8. Soup's up!

Oh man, I was so pumped when I finally finished cooking that I dove right into my bowl. Figuratively, guys, figuratively.

This Curry Carrot Soup is delicious on its own, but who doesn't like bread with their soup? I know I sure do! I happened to have grabbed this gluten free focaccia bread from the farmers market on Sunday and it was delicious with this soup.

Well, I hope you guys enjoyed hearing my story of my humble beginnings as a complete mess (and fire hazard) in the kitchen, and I hope even more that you try out this delicious Curry Carrot Soup recipe! It's practically guaranteed to make you feel nice and cozy on a cool fall day.

Til next time!

-Becca

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