I’ve never really been into kitchen gadgets. They are simply functional to me serving the basic needs to get food on to my table. That was until I started to learn how wonderful these gadgets can be in the kitchen; helping me to cut down preparation time and churning pretty food on to the table. I bought my very first hand-held whisk here in Geneva because I had wanted to make me some macarons. It’s gone on to be my partner-in-crime whenever I wanted to whip up some macs to be enjoyed.
Since then, I’ve gone on to add another tool: a handheld blender cum food-processor into our kitchen. Well, because it was on offer (yes, I couldn’t resist purchasing a device on sale after collecting some 25 stamps – it was one of those coupon thingy) and because I wanted to try my hand at making home-made soups – a first for me.
While surfing, I came across this recipe for Curried Carrot Soup posted by Ashlet from littlepaperplanes. Seemed fairly easy plus I had a big bag of curry powder stashed away that I could use for this. So I tried my hand at making and blending my very first soup for dinner one night and it was really.very.good if I may add. 🙂
Curried Carrot Soup (Recipe adapted from littlepaperplanes)
- 1 tablespoon butter
- 1/2 onion – chopped
- 2 teaspoons of curry powder
- Coarse salt and ground pepper
- 4 cups of water
- 1 chicken essence cube
- 3 carrots (approx. 500g), peeled and cut into 1-inch chunks
- 1 to 2 tablespoons fresh lemon juice, 2 tablespoons coarsely chopped fresh cilantro, for garnish (OPTIONAL)
- Heat butter in a medium pot over medium heat. Add onion, curry powder, salt, and pepper (the latter 2 ingredients according to taste). Cook, stirring occasionally, until onion is soft, about 5 minutes.
- Add broth, carrots, 4 cups water, chicken essence cube; bring to a boil. Reduce heat; cover, and simmer until carrots are tender, about 20 minutes.
- In a blender, puree soup in batches until smooth; transfer to a clean saucepan. Add more water to thin to desired consistency. Reheat, if necessary.
- Stir in lemon juice. Serve garnished with cilantro, if desired.
I omitted step 4 as I tasted the soup which I thought was good enough for me and I was kinda worried that the lemon juice may change the flavour of the soup. I also added more curry powder for I wanted the soup to be a little spicier. Lastly, I couldn’t find cilantro at the supermarket here so I ended up garnishing with parsley and some cracked red pepper. Turned out pretty well too. That’s not all, this soup can be served warm or chill so no worries about making more of the yummy soup and stashing it in the refrigerator if you can’t finish it all.
This recipe is definitely for keeps and looks like my new kitchen tool is here to stay. 🙂