Curried Carrot Soup

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from the Manchester Learning Gardens

(serves 10, double for one class)


2 Tbls. extra virgin olive oil

4 Tbls. butter

1 large onion, chopped

3 to 4 pounds carrots, roughly chopped

Up to 6 cups chicken stock

1 Tbls. curry powder, or more to taste

Dash or 2 of ground cayenne powder

½ tsp. coarse salt, or to taste

½ cup sour cream

10 fresh chives, chopped


  1. Heat a medium large pot over medium-high heat. Add olive oil, butter, onions and carrots. Sauté for 5 minutes.


  1. Add 4 cups chicken stock, curry, cayenne pepper and ½ tsp. salt to the pot. Bring to a boil, cover and simmer until carrots are very tender, about 15 minutes. Place pot on a trivet next to a food processor.


  1. Process soup in 2 or 3 small batches until soup is smooth and carrots fully pureed. Transfer the processed soup into a large bowl as you work to make room for more soup in the food processor. Return completed soup to the pot and turn heat to low.


  1. If soup is too thick, add remaining chicken stock, up to 2 cups, until desired consistency. Adjust seasonings. Heat soup thoroughly.


  1. 5. Place sour cream in a plastic condiment squeeze bottle or into a medium food storage bag. Cut a very small hole in the corner of the bag with scissors. Drizzle top of soup with sour cream and sprinkle with chives.


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