Before I go out of town I always try to eat all of the food in the fridge so it doesn’t go to waste. Last time around there were way too many carrots and not enough peanut butter or room in my stomach to get rid of them before we took off on our road trip to Oregon. So, I decided to make a whole bunch of carrot curry soup and freeze it!
Here’s a recipe! This will create 4 servings, so multiply it as many times as you would like or as much as you need to get rid of a humongous bag of carrots)
Homemade Carrot Curry Soup Recipe (Recipe found on dinneronthecheap.com)
2 TB butter
1 onion, chopped
8 carrots, peeled and sliced
4 cups chicken stock (up to 6 cups)
1 1/2 TB curry powder
1/2 ts ground cayenne pepper
1/8 ts salt
1. Preheat medium pot over medium high heat.
2. Melt butter in pot; when butter is melted add onions and saute for 3 minutes. Then add carrots and saute 5 minutes.
3. Add 4 cups chicken stock, curry and cayenne, and about 1 teaspoon salt to the pot.
4. Bring to a boil, cover and cook until carrots are very tender, about 20 minutes.
Easiest option for blending:
After turning stove off carefully place hand blender into medium soup pot. Pulse until soup is smooth and creamy. (Should be pretty thick).
Another option for blending:
Place pot on a trivet next to food processor.
Process soup in the food processor 2 or 3 small batches until soup is smooth and carrots are fully pureed.
Transfer processed soup into a large bowl as you work to make room for more soup in the food processor.
To freeze the soup, just make sure the soup cools down to below 41 degrees F within 4 hours of cooking it. The easiest way to to that is to put the soup in a new container and in an ice bath. Stir it occasionally. When it is cool enough to put into ziploc bags, separate it into the servings you would like and place them in the freezer.
To cook after frozen:
1. Remove ziploc bag from freezer and place in fridge.
2. Place thawed soup into a sauce pan and bring to a boil.
3. Adjust with vegetable stock or chicken stock and seasonings to taste.