Curried carrot soup is a simple, yet elegant and absolutely delicious. It’s carrot with a hint of curry so will work nicely with just about any entree you pair it with.

I love soups. Really love soups. They are perfect for dinner parties. Because they are pretty much done by the time your guests walk through the door.

One course down. Before the doorbell rings. How can you not want that? No fiddling. No last minute timing. Easy. Let’s you focus on the rest of the meal. Or maybe even your guests? Crazy idea.

Really cook the carrots for creamy curried carrot soup

The secret to great carrot soup is to really cook the carrots. So simple. Want carrots that puree perfectly? Cook the carrots until they are soft. Really soft.

I see a lot of recipes that suggest you cook the carrots for 20-25 minutes. That might work. If you cut the carrots really small. Or you like lumpy carrot soup.

If you like lumps stick with 20 minutes. If you want silky smooth an hour is better. Soft carrots. Good soup.

Curried carrot soup for when you want a little bit of exotic at your dinner party. - 1 Curried carrot soup for when you want a little bit of exotic at your dinner party. - 2

This is a really pretty soup. Perfect for that elegant dinner party. You get real pop from the combination of the carrots and the turmeric in the curry powder.

A little finely julienned cilantro adds a bit of contrast. Looks great against a white bowl. They say you eat first with your eyes. That’s a bit flowery a description but it’s true. The little things count.

Try curried carrot soup for a dinner party when you need a soup that’s just a little bit flashy. And crazy delicious.

Curried carrot soup for when you want a little bit of exotic at your dinner party. - 3

curried carrot soup

Ingredients

  • 1.75 lbs carrots – after trimming/peeling
  • 1 large onion – diced
  • 2 cloves garlic – minced
  • 2 Tbsp butter
  • 1 1/2 tsp mild curry powder
  • 6 cups chicken stock
  • 2 tsp kosher salt
  • 1 cup heavy cream
  • cilantro – minced, to garnish

Instructions

  • Melt the butter in a pot large enough to hold all the ingredients. Add the onion and cook over low heat until translucent. Now add the garlic and cook for another minute. Finally, add the carrots, stock, curry powder and salt. Simmer until carrots are quite tender, about one hour.
  • Remove from heat and puree in batches. Remember hot liquid in a blender is explosive – make sure you have it set up to relieve pressure. If you are using an immersion blender make sure you don’t leave any bits of carrot in the soup.
  • Wipe out the pot and return pureed soup to pot. When ready to serve, reheat the soup, if needed, and add the cream off heat. Adjust seasoning to taste.
  • Garnish with minced cilantro and serve.

Nutrition

Curried carrot soup for when you want a little bit of exotic at your dinner party. - 4

curried carrot soup

Ingredients

  • 1.75 lbs carrots - after trimming/peeling
  • 1 large onion - diced
  • 2 cloves garlic - minced
  • 2 Tbsp butter
  • 1 1/2 tsp mild curry powder
  • 6 cups chicken stock
  • 2 tsp kosher salt
  • 1 cup heavy cream
  • cilantro - minced, to garnish

Instructions

  • Melt the butter in a pot large enough to hold all the ingredients. Add the onion and cook over low heat until translucent. Now add the garlic and cook for another minute. Finally, add the carrots, stock, curry powder and salt. Simmer until carrots are quite tender, about one hour.
  • Remove from heat and puree in batches. Remember hot liquid in a blender is explosive - make sure you have it set up to relieve pressure. If you are using an immersion blender make sure you don’t leave any bits of carrot in the soup.
  • Wipe out the pot and return pureed soup to pot. When ready to serve, reheat the soup, if needed, and add the cream off heat. Adjust seasoning to taste.
  • Garnish with minced cilantro and serve.

Nutrition

Mexican comfort food. Well, maybe somewhere between Mex and Tex-Mex. Doesn’t matter. Chicken with tomatillo sauce is all about simple, satisfying flavours. Tomatillo, jalapeño, garlic, onion, chicken. That’s just good living.

This is a house favourite. Been around forever. I know I didn’t invent it. Maybe I evolved it though. I can’t remember. I owe somebody out there. But I don’t know who.

Chicken with tomatillo sauce starts with a good tomatillo sauce

Tomatillo sauce is a super versatile ingredient. You can use it in chicken with tomatillo sauce but there are so many other things you can do with it.

Think pork stew with tomatillo sauce. Chili verde. Brown some pork stew and simmer it in this sauce. That is one of my all time faves.

Or make a roast pork seasoned with Mexican spices and deglaze the pan with a bit of tomatillo sauce. Basically any time this sauce comes up against pan drippings you are in for a treat.

Crispy skin makes this special

Chicken with tomatillo sauce works because the chicken cooks in a sauce. But the skin stays above the liquid. So you get the best of both worlds.

A super flavourful sauce. For sure. But the crunch of crispy skin. That wonderful flavour and texture. That’s what keeps me coming back for more.

And it’s a technique you can use all over the place. Any time you’re making a braised chicken dish think about doing it this way. All the taste of a braise. And roast chicken. Magic.

Chicken with tomatillo sauce is all about big, bold, straightforward flavours. - 5 Chicken with tomatillo sauce is all about big, bold, straightforward flavours. - 6