Monday, January 21, 2013

Curried Carrot Soup [Slow-Cooker]

I'm taking a week off from posting dinners from Christmas so I can post these other fabulous dishes I've made! I've had a couple friends ask for recipe, so I didn't want them waiting too long!


1 garlic clove, minced
1 large onion, chopped
2 Tblsp oil
1 Tblsp butter
1 tsp curry powder
1 Tblsp flour
4 cups chicken or vegetable broth
6 large carrots, sliced
1/4 tsp salt
1/4 tsp ground red pepper (optional)
1-1/2 cups plain yogurt or light sour cream
Soup crackers

  • In a skillet, cook minced garlic and onion in oil and butter until veggies are limp, but not brown.
  • Add curry and flour. Cook 30 seconds. Pour into slow cooker.
  • Add chicken broth and carrot. Mix together well.
  • Cover. Cook on high for about 2 hours, or until carrots are soft.
  • Puree mixture in blender. Hold top on tightly with a thick towel. (the heat tends to push the lid of the blender off)
  • Return to slow cooker and add seasoning. Keep warm until ready to serve.
  • Add a dollop (of daisy!) of yogurt or sour cream to each serving.

1 comment:

Bernie said...

Hahaha... Love it!!

Mines up as well at AussiePomm - In the Navy!!!!

Have a great day!!

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