Curried Carrot and Mascarpone Soup

By

Servings: 4


Ingredients:

2 shallots, minced
1 garlic clove, minced
2 tablespoons olive oil
Sea salt, to taste
12 ounces (about 5) carrots, peeled and chopped
1 tablespoon Thai red curry paste*
3 1/2 cups chicken stock
1 tub (8 ounces) Wisconsin mascarpone cheese, at room temperature

Cooking Directions:

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.

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.

User Rating
Sign in to rate / review recipe
My Recipe Box
Sign in or register to add this to your recipe box or to view your recipe box.


Reviews

Did you try this recipe?  Please sign in and provide a review.