Curried Carrot Soup ala Lynn Roffey

Sheen – here’s my contribution to your 5 ingredient or less recipe. Easy to make especially if you have a hand blender, and nutritious. Don’t know whether appropriate for bulan puasa, but definitely will heat you up in winter.

Ingredients:

1 lb/600 grams carrots – peeled and cut up into sticks – doesn’t really matter which shape, just need to cut up so that cepat sikit masak. Or buy prepackaged cut-up carrots lagi senang.
2 cans vegetable or chicken broth (about 30 ounces or ..75 liter total)
1 medium bawang besar coarsely chopped
2 ulas bawang putih, coarsely chopped
Curry powder to taste (I guna half pack serbuk kari daging Adabi – this makes it really hot, which I like – so ikut suka seleralah).

Cara:

Panaskan sikit minyak, goreng bawang besar and bawang puteh sampai lembut, tapi jangan garing. Masukkan serbuk kari, tumis sikit (if too dry, add a little broth). Masukkan cut carrots, saute a few minutes on medium heat. Masukkan broth, bring to boil, then simmer 30 minutes. Cool slightly and blend. Kalau pakai hand blender, can blend directly in the pot. Otherwise, blend in a few batches in a regular blender. Garnish with what ever you like when serving – bawang goreng or kucai or sour cream.

Kalau pakai half a pack of curry powder, sure berpeluh bila makan.

Lynn, 8 Oct 2006