Your family will love this easy to make Spooky Carrot Curry Soup for lunch or dinner because it is filling, packs a spicy punch, and tastes like Fall.
If you’re familiar with my blog, you know that every recipe has a story behind it. Either it was inspired by a craving, a
demand request made by my husband and/or kids, or the idea originated because I have some sort of food item(s) that need to be used up. In the case of this unbelievably delicious carrot curry soup, I had an overwhelming amount of carrots. As a matter of fact, I still do despite having made this soup twice as well as these super soft carrot sandwich cookies with cream cheese filling.
I’m part of a CSA where I get a box of produce every week at the farmer’s market, and the contents are a surprise to me each week. I love my CSA, but I’m glad last weekend was my last week for the season because I’m swimming in carrots with no end in sight! My convert-foodie husband and I just love this soup. Its too spicy for the kids (heck, its almost too spicy for me), so if you’re sensitive to spicy foods, be sure to add the curry and cayenne slowly. We serve this awesome soup up with our favorite triple threat grilled cheese. Talk about good old fashioned Fall comfort food!
Spooky Carrot Curry Soup
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 medium onion chopped
- 2 stalks celery chopped
- 1 1/2 pounds carrots peeled and chopped
- 4 cups chicken broth
- 1 1/2 tablespoons curry powder*
- 1 teaspoon salt
- 1 teaspoon cayenne pepper*
- Fresh ground pepper to taste
- Sour cream basil leaves and fresh chives to garnish
In a heavy bottom pot over medium high heat, melt the butter with the olive oil.
Add chopped onion and celery. Cook about 5 minutes, stirring occasionally, until fragrant.
Add chopped carrots, stir, and cook another 5 minutes.
Add chicken broth, curry powder, cayenne pepper, and salt. Stir. Increase heat to high to bring to a boil. Then reduce heat to low, cover, and cook for 20 minutes.
Cool slightly and then blend until smooth in blender or food processor.
To make spider web design, spoon sour cream into sandwich side plastic baggie. Snip off small corner of bag and squeeze concentric circles of sour cream onto hot soup. Drag clean knife from center circle straight out to edge. Wipe knife and repeat until you see a web pattern.
Make a spider in the center of your web by arranging a basil leaf and 8 legs made out of chives.
* This soup is VERY spicy. Cut back on both the curry powder and the cayenne and add it slowly in moderation if you're sensitive to spice.