More soup please! I realize my recipe archive is slim, slim, slim in the realm of soup so I decided it is time to start sharing some of my favorite, soothing, bowls full of goodness. Soup is comforting, and can be just the perfect lift-me-up midday or otherwise. A bowl full of love for Valentine’s Day, perhaps.

My kiddos aren’t in love with soup, though, and in fact the word ’soup’ typically brings on that nervous, doubtful wince that says: I hope there is more than soup for dinner. Most of the time they associate soup with chunky pieces of who-knows what, a concoction of hidden vegetables and unrecognizable pieces of fish, meat or potatoes.

Because I want to change their orientation toward soup, I have decided to find recipes for pureed soups. And, I figure instead of answering “soup is for dinner,” I should try something a little more mysterious—perhaps in Halloween style—like puree of purple people eater for beet soup or cream of weeds for that time I made watercress and cauliflower pureed soup. Or maybe, if I am lucky, out of the many bowls of pureed warm, soothing spoonfuls I serve them, their taste buds will be convinced without trickery. And soup, in Halloween style (wait—isn’t it Valentine’s Day?!) will turn from tricks to treats.

This friendly soup will warm your soul. I have served it with Thanksgiving dinner (another wrong-time-of-year holiday?), as a starter for a special roasted pork dinner and by itself for lunch. It is so easy it almost isn’t fair. Oh, and of course the simple color and texture are kid friendly—plus it is healthy! I heart this holiday style, immersion blender (my true hidden agenda for finding pureed soup recipes) soup:

Curry Carrot Soup
4 T butter
1 cup chopped green onions (white and light green parts)
5 cloves garlic, minced
4 T flour
1 T curry powder
1 quart chicken broth (4 cups)
4 ½ cups carrots, diced
2 ½ cups whole milk
Kosher Salt Coarse Pepper (KSCP)

Melt butter in saucepan over medium heat. Add onions and garlic and sauté 3 minutes. Sprinkle flour and curry over onion mix, stir to coat for 1 minute. Stir in broth and carrots. Bring to boil over medium high heat; reduce to low, cover and simmer 20 minutes until carrots are tender. Remove from heat. Puree—with immersion blender if you have one— until smooth and return to saucepan. Add milk, then salt and pepper to taste. Gently heat and serve. I drizzle with olive oil and top with ground pepper.

This entry was posted on Wednesday, February 14th, 2007 at 10:01 pm and is filed under soups. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.