Curried Carrot Soup

Continuing my recipe series from last weekend:

_____________________________________

This recipe based on a recipe in a Penzey's Catalog*

Ingredients:

1 lb. carrots peeled, trimmed†, and rough chopped.‡

1lb. potatoes peeled (4 or 5 medium size red or golden potatoes, although I do not think the type of potato is important), and rough chopped‡


1 onion**

1 garlic clove (more is better)

Cooking oil.

2 TB. Curry Powder (sweet or spicy, your choice)

5 Cups chicken or vegetable broth

Directions:

Coat the carrots and potatoes with oil and roast them in a medium oven for 30 minutes. They should be cooked but not browned.

Heat oil in a large pot. Saute the onions and garlic.

Add the curry powder, and let it dissolve in the cooking oil. Adding the curry powder to the broth runs the risk of having the curry powder lump up.
 
Add the carrots, potatoes, salt, pepper, and broth to the pot.

Bring the pot to a boil, reduce heat, and let it simmer for 45-60 minutes.

Remove from the heat and use an immersion blender to puree  the soup.

Return to the pureed soup to low heat to allow it to warm.

Salt and pepper to taste.
 
*Penzys has stores in many metros. They have a very wide selection of dried and spices. They also have a web site and a catalog. Generally, I like Spice Islands brand herbs and spices best, but they are not widely distributed, and they do not sell many things you might want, e.g. whole coriander seeds.

†probably 1.25 lbs. or more before peeling and trimming the gnarly bits at the ends. I bought a 48 oz bag (3 lbs.) and got 2.5 lbs of peeled trimmed out of it.

BTW Digital scales are cheap and accurate. Buy one.

‡ A "rough" chop is a culinary term that explains to the cook that the appearance of the chopped food isn't an important part of the recipe, whereas if the recipe were to request a precise cut, such as large dice, or "chop into a small dice," it means that the size of the food chopped into equal cubes is important for the outcome of the recipe. URL I assume that running them through the Cuisinart on the thick slicer disk will do the job.

** equals 1 cup of frozen chopped onions. I buy 6 12 oz bags and cook them all at once. I freeze the cooked onions in small containers. About 1/3rd cup of frozen cooked chopped equals 1 cup of uncooked frozen chopped. You can defrost a container use part of it, and refreeze the rest. It can make preparing all kinds of dishes more expeditious.