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Curried Carrot Soup With Cornbread Croutons

Submitted by: | Source: modified from Foodily.com

Curried Carrot Soup with Cornbread Croutons
2011-02-21 Other
5 3

Surprisingly good slow-cooker soup that's full of flavour. I was surprised at how full bodied and buttery smooth it tasted for such a moderately easy combo of spice and ingredients.

  • Servings: 6
  • Prep Time: 30 mins
  • Cook Time: 3 - 6 hours
  • Total Time: 3 -5 - 6.5 hours

Ingredients:

Olive Oil
1 clove Garlic Finely Chopped,
2 Tbsps Regular Curry Powder
1 Large Onion Chopped Coarsely
4 Large Carrots
1 Large Sweet Potato
½ 1 B. Pumpkin
4 ozs Coconut Cream
Fresh Water, as needed
Salt, to taste
1 tsp Chili Powder
2 Tbsp Chopped Jalapenos
½ tsp Cinammon Powder
2 Tbsp White Pepper
3 Sprigs of Fine-thyme
Cornbreadmix

Directions:

1. Plug in your slow cooker and turn it on to high.

2. Pour a drizzle of olive oil into the bottom. Add in the chopped garlic and curry powder. Stir and cover.

3. Let the curry infuse the oil.

4. Wash,trim, and chop the carrots into chunks.

5. Peel and chop the sweet potato and pumpkin.

6. Place all the chopped veggies into the warm crock and stir.

7. Season the liquid with fine-leaf thyme sprigs, salt and white pepper and cover.

8. If you keep the soup on high it will cook faster -- say, four hours or so, depending on your make and model. If you need to stretch out the cooking time, turn the slow cooker on to low. It will be ready in perhaps six hours. The soup is ready when the carrots are tender and split easily using a fork.

9. Prepare and bake cornbread mixture according to instruction on chosen packet, adding jalapenos cinammon powder and chili to make unique.

10. Bake mix in a 9-inch cake pan and cool it on a rack. Slice the cornbread into eight wedges

11. When liquid is almost dried out, puree the soup with an immersion blender until the soup is silky smooth.

12. Add coconut milk/cream. Adjust salt to taste if necessary (you can also add a tablespoon of fresh lime juice at this point).

13. Gently heat through for another 10 minutes.

14. Cut the cornbread wedges into cubes.

15. Heat a skillet over medium-high heat and drizzle in some olive oil.

16. Add the cubes of cornbread. Gently toss them from time to time as they sizzle and get golden. Remove with soft-tip tongs.

17. Serve hot sizzling croutons on top of each bowl of the soup.