When you bring home dinosaur-sized carrots from the farmer's market on Saturday and are trying to come up with quick weeknight dinner on Tuesday, there is really only one good thing to do.
Make curry carrot soup!
It's fast, but it still provides all of those warm and fuzzy cooking feelings that come from peeling, chopping, and stirring. And it makes excellent left-overs. How nice it is to have a bright bowl of orange soup in your Tupperware this time of year.
Curry carrot soup
You will need:
1 small onion, chopped
2 cloves garlic, chopped
Splash of olive oil and small knob of butter
3 giant carrots or 6 regular sized carrots
1 1/2 cup vegetable or chicken stock
1-2 teaspoons curry powder
Salt and pepper, to taste
Pour a splash of a olive oil and your butter into a large soup pot. Turn on heat to medium. Add onion and cook for a few minutes before adding garlic. Peel and slice the carrots to about 1/4 inch thick. Add to soup pot and stir to coat in butter and oil. Add your stock and then add enough water to the pot to just cover the carrots. Turn heat up just a titch and allow it to come to a boil, stirring occasionally. When carrots are soft, use an immersion blender to smooth out the big lumps (or transfer in batches to your blender). Stir in curry powder and salt and pepper. Add more curry if it isn't strong enough, but in small amounts. You can always add more, but can't take it out! I find that for me, 2 teaspoons provides just the right amount of warmth.