trying to make me fat
We were all at Whole Foods a few weeks ago and I had the most amazing curried carrot soup from their hot food section. It was the perfect thing for that rainy day-a big bowl of the best soup and a lovely piece of corn bread. So, I went back over when we were done to check the ingredients , so I could recreate it at home, and shit on stick! The second ingredient was HEAVY CREAM. Now, don't get me wrong, I have no problem with fat in food, but COME ON! it's so easy to make soup creamy with out 2 frikken cups of heavy cream-or however ever much they used-so I made my version at home that night-and I swear it was even better-and better for the size of my HINEY.
curried carrot soup
-Saute 2 diced onions in olive oil with 2 tps. of curry powder (less if you are afraid) and let them get nice and golden, about 10 minutes. My favorite curry powder is from dean and deluca, which I got at Whole Foods.
-Add about 4 chopped peeled carrots (all I had were the baby peeled ones, I used half a bag) saute another 5 min and then add veggie broth. I use the stuff in the carton-the whole thing.
-Cover and simmer 30min. Blend with a stick blender until nice and smooth and add 1 cup of canned evaporated skim milk (you could also use coconut milk if you are feeling crazy) add cilantro and blend more, the blender chops the cilantro for you. Salt and pepper to taste.
-serve with a dollop of plain yogurt and a sprig of more cilantro.
yummy!! And It's even better the next day.
Amy is a much better cook than her mother. I'm going to try this!
Posted by: Grammie | April 22, 2005 at 06:22 AM
OK something about your soup awakened some sort of craving. I am going to have to try that. Been lurking on your blog for a few days now. Love it! Saw your link on Wee Wonderfulls.
Posted by: riarug | April 22, 2005 at 06:33 AM
mmmmm!
Posted by: erinay | April 22, 2005 at 07:41 AM
gawrsh, that sounds yum. i may have to try some before the weather here in florida heats up to "saute" levels (i.e.: in about two weeks). i love carrots!
Posted by: thriftgoddess | April 22, 2005 at 08:30 AM
Yummy! I love curry. Hmmmm, that would probably work with a nice squash too - like maybe butternut?!? Sounds like a must try!
Posted by: kelly | April 22, 2005 at 08:39 AM
Yum! We'll try it at our house in spite of my non-carrot-soup liking ways (curried carrot soup is *different*, dontcha know?).
I occasionally go to WF but noticed they use corn syrup in their bakery cookies. It is not really a healthy place. Instead I go to our PCC/other local stores.
Posted by: Daphne | April 22, 2005 at 10:48 AM
What is up with Whole Foods - making it seem like everything is totally healthy for you? That's a froster. And what's up with their asparagus? Slimy x 10!
I guess it's neat that they at least list the ingredients on their deli items....but the second indredient? Come on!
I would much rather eat your curried carrot soup version. It sounds de-lish!
The weather here in Nashville is almost too hot and humid for warm soup...it was a fast Spring.
Posted by: leslie warren | April 22, 2005 at 11:30 AM
thanks for sharing this recipe! i love Whole Foods carrot soup and i also noticed the heavy cream content (of course why it is so good!) I think the coconut milk option sounds delicious!
lisa
Posted by: Lisa | April 22, 2005 at 01:23 PM
sounds yummy. I've made a carrot soup very similar to this with fresh ginger and coconut milk. Comes out a beautiful color as well.
Posted by: Stephanie | April 22, 2005 at 02:51 PM
sounds fabulous- I love an easy recipe. I promise I will get around to making and posting my easy donna hay tarts one day..
Posted by: Clementine | April 23, 2005 at 12:01 AM
I've found that adding either potatoes or a can of butter beans to a soup makes it lovely, silky and creamy to boot. PS I love you site, and your quilts RAWK!
Posted by: Leisl | April 23, 2005 at 05:04 AM
I can't wait to make this!!
Posted by: jenn | April 23, 2005 at 01:42 PM