This is my slightly adapted version of the one I had at the Media/Blogger Session I had at the Superstore last week. Mine wasn't quite as thick (which was probably because two of my carrots were kind of small and the original recipe used leek, not onion), and did not have as much curry flavour as theirs did, but I am using a mild curry powder at the moment.
Gingered Carrot Soup
Adapted from President's Choice
2 tbsp extra virgin olive oil
1 medium onion, finely chopped
2 tbsp finely chopped ginger root
3 cloves of garlic, minced
4 large carrots, sliced
1 large sweet potato, peeled and cut into chunks
1/2 tsp curry powder (I'd double or triple if you like curry)
1 box chicken broth (900mL)
1 cup water
1/2 cup fresh orange juice
1/2 tsp salt
Freshly ground black pepper and plain Greek yogurt for serving
In a large pot or Dutch oven, heat olive oil and cook the onions and ginger until the onions are translucent, about 7 to 9 minutes. Add the garlic and curry and cook for another minute.
Add the carrots and sweet potato and stir. Then add in the chicken broth and water. Stir and bring to a boil. Lower the heat to low and allow to simmer for 25 minutes or until the veggies are tender.
While the soup is simmering, grab your orange and get to squeezin'.
Once the veggies are tender, remove from heat and using an immersion blender, purée until smooth. If you don't have an immersion blender, you can do it in a blender, just be careful and do it in batches. Hot soup and blenders never get along for me.
Pour in the orange juice, stir and serve... topped with a dollop of Greek yogurt and freshly ground black pepper.
Does your family enjoy soup? I have yet to make one that our little girl will even try... maybe some day. What are your favourites?