This full-flavored carrot soup is spiced with our Vadouvan French Masala Curry Powder, a savory French twist on traditional Indian curry blends that incorporates garlic and shallot. The brown butter almond drizzle is a simple yet elegant finishing touch that elevates the soup into a dinner party-ready dish.
Prep time: 10 min
Cook time: 85 min
Total time: 95 min
Ingredients
Makes 6 servings
-
8 Tablespoons (1 Stick) Butter, divided
-
1 Medium Onion, diced
-
1 Shallot, chopped
-
2 Teaspoons Fresh Ginger, peeled and grated
-
6 Medium Carrots, peeled and cut into 1/2-inch rounds
-
1 Tablespoon Vadouvan Masala Curry Powder
-
1/2 Cup Fresh Carrot Juice
-
6 Cups Vegetable Stock
-
1/3 Cup Sliced Almonds, roughly chopped
-
1 Tablespoon Lemon Juice, freshly squeezed
-
2 Tablespoons Heavy Cream
Directions
-
Melt 2 tablespoons butter in large saucepan over medium-low heat. Add onion, shallot and ginger, and cook, stirring occasionally, until onions are softened and translucent, about 10 minutes. Add carrots and continue cooking until softened, about 15 minutes. Do not let vegetables caramelize.
-
Add curry powder, and cook until fragrant, about 2 minutes. Add carrot juice, bring to a boil, and cook for 5 minutes. Add vegetable stock, and return to a boil. Reduce heat and simmer until vegetables are fully cooked, about 45 minutes.
-
While carrot mixture cooks, melt remaining 6 tablespoons butter in small metallic saucepan (so you can see butter’s color) over medium-low heat. Continue to heat, swirling pan occasionally, until butter is golden brown with slightly nutty aroma. Pour through fine mesh sieve into bowl, and discard dark solids.
-
Pour brown butter into small skillet, and add almonds. Continue to cook, stirring often, until almonds are lightly browned and fragrant. Stir in lemon juice; set aside.
-
Blend carrot mixture in blender or immersion blender until very smooth. Add cream, and season to taste with salt and white pepper.
-
Ladle soup into bowls, and finish with drizzle of brown butter and almonds.