Rec. Curried Date Carrot Soup

M

marsha-tbay

Well-known member
Curried Date Carrot Soup

2/3 cup pitted dates

1 onion, chopped

2 stalks celery, chopped

2 cloves garlic, minced

1 tbsp. ginger root, minced or substitute 1 tsp ground ginger

1 1/2 tbsps. olive oil

2 tbsps. flour

2 14 oz. cans low sodium chicken broth

2 1/2 cups sliced carrots

1 tsp. ground cumin

1/2 tsp. curry powder

1 pinch cayenne pepper

1 pinch black pepper

1 tbsp. lemon juice

Chop dates and set aside.

In a heavy saucepan, sauté onions, celery, garlic, and ginger in oil over medium heat for 3 to 4 minutes or until translucent.

Remove from heat and stir in flour. Return to heat and cook for 1 to 2 minutes, then whisk in chicken broth.

Stir in carrots, cumin, curry powder, cayenne, and black pepper. Bring to a boil, reduce heat, cover and simmer 10 minutes, stirring occasionally.

Stir in dates and simmer another 5 to 10 minutes, or until carrots are soft.

Remove from heat and puree in a blender or food processor until smooth. Pour back into pan. Stir in lemon juice and return to cook top until thoroughly heated.

Spoon into bowls and garnish with a spoonful of yogurt.

Yields 4 servings.

shared by Frank-gourmgardofeat

 
Marsha, here's another carrot soup you might want to try. It's delicious:

CARROT SOUP WITH SPINACH CHIFFONADE

*Note: I increased the amounts of ground ginger and fresh ginger, plus I added some ground cardamom and curry powder.

INGREDIENTS:

4 cups (or more) canned low-salt chicken broth (I used 4 cups)
1 pound carrots, peeled, sliced
1 8-ounce russet potato, peeled, cut into cubes
1 medium onion, chopped
1 teaspoon ground ginger (I used about 1 1/2 tsp)

2 teaspoons fresh lemon juice
1 teaspoon minced peeled fresh ginger (I used about 1 1/2 tsp)
2 cups packed thinly sliced spinach leaves (I used flat leaf spinach, whole leaves)
1/2 cup plain nonfat yogurt (I used more)

DIRECTIONS:

Combine 4 cups broth, carrots, potato, onion and ground ginger in large saucepan and bring to boil. Reduce heat; cover and simmer until vegetables are very tender, about 25 minutes. (I simmered vegetables about 15 minutes).

Using slotted spoon, transfer vegetables to processor. Puree until smooth. With machine running, gradually add soup broth to processor. Return soup to same saucepan, thinning with more broth if necessary. Add lemon juice and fresh ginger; simmer 3 minutes. Add spinach and simmer until wilted, about 2 minutes. Season soup with salt and pepper. Ladle into bowls. Swirl 1 heaping spoonful of yogurt into each bowl. (I used about 1 1/2 heaping tablespoons per bowl).

Serves 4.

Bon Appétit
June 1995

http://www.epicurious.com/recipes/food/views/248

 
Meryl, thank you, this DOES sound good. It has been so enjoyable trying so many new recipes

with such good flavor! Thank you for sharing!

 
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