Thankfully this soup used over two pounds! And it was the easiest, cheapest soup I’ve ever made. Its so rich and decadent in taste you would have thought there was cream in there.
- 1 medium onion, diced
- 2 pounds carrots, cut into 1-inch chunks
- 3 cups chicken broth
- 1 cup water
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 inch fresh ginger, grated
- 1 teaspoon curry powder
- salt and pepper to taste
*In a large stockpot over medium heat, add in the olive oil and butter. Sauté onions until translucent, about 5 minutes.
*Add the curry powder and ginger, cook for another minute.
*Add in the carrots, chicken broth and water and bring to a boil. Simmer for about 20 minutes or until the carrots are tender.
*Using an immersion blender or blender, blend soup in batches. Add salt and pepper to taste. Top with cilantro or parsley if you like.