Carrot and curry are a modern-classic fusion flavour pairing, as the winter veggie’s peppery-earthy profile is robust enough to stand up to curry’s headily spiced overtones.
Making use of this excellent flavour marriage, an easy to make and comforting Curried Carrot Soup stars in part 3 of our single-serving soup series. Neatly blended and boiled by the BRUNO Hot Soup Blender, it's sure to warm you up during the chilly year end monsoon season.
Delving into the deets
The beauty of this recipe is that it can make that lonely leftover carrot shine, when it would otherwise be too meager an amount to showcase in most dishes.
As versatile as this recipe is, it can likewise be the savior of several other surplus veggies. Satisfactory substitutes are: pumpkin, squash, and sweet potato.
A beurre manié (pronounced "burr mahn-yay"), is a simple way to thicken soups and sauces towards the completion of their cook, while adding a creaminess and silky sheen. Consisting of equal parts plain flour mashed into softened butter, it enables viscosity adjustments during cooking without leaving unwanted doughy clumps in the end result.
While this soup calls for chicken stock, it can be swapped out for vegetable broth to convert it into fully vegetarian fare.
- Add onions and carrots to your BRUNO Hot Soup Blender up to the Max line.
- Season with the salt, curry powder, and ginger paste, then fill with chicken stock up to the Max line.
- Cover and turn on the blender on its BLENDED SOUP setting. Leave it to run its course (20 - 30 minutes).
- Make a beurre manié to thicken and flavour the soup — in a small bowl, stir the flour into the butter with a fork until it is fully combined. When the soup has finished cooking, add the butter mixture to the blender and run it on the SMOOTHIE mode for a further 30 seconds to incorporate it.
- Pour the soup into a large bowl and garnish it with cooking cream, extra virgin olive oil, black pepper, and chopped pistachio nuts.