Curried Carrot and Mascarpone Soup

Curried Carrot and Mascarpone Soup

prep time

minutes
cook time

minute
servings
4

Ingredients









Cooking Instructions

1

Place the shallots and garlic in olive oil in a deep saucepan, and lightly salt. Cover and cook gently for 3 to 4 minutes until limp but now brown. Add the carrots and continue to cook, covered, for 10 minutes over medium-low heat. Add the curry paste and chicken stock, and simmer, uncovered, for 1 hour.


2

Remove the soup from the heat and pour into a blender beaker or food processor bowl; blend until smooth. Return to the heat and bring to a simmer. Whisk in the mascarpone. Serve immediately in soup bowls.


*The soup will have a definite kick. Reduce the amount of curry paste if a milder flavor is preferred.


Ingredients









Cooking Instructions

1

Place the shallots and garlic in olive oil in a deep saucepan, and lightly salt. Cover and cook gently for 3 to 4 minutes until limp but now brown. Add the carrots and continue to cook, covered, for 10 minutes over medium-low heat. Add the curry paste and chicken stock, and simmer, uncovered, for 1 hour.


2

Remove the soup from the heat and pour into a blender beaker or food processor bowl; blend until smooth. Return to the heat and bring to a simmer. Whisk in the mascarpone. Serve immediately in soup bowls.


*The soup will have a definite kick. Reduce the amount of curry paste if a milder flavor is preferred.


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