Curry Carrot Soup-Shared by Chef Sasha

“Now that I’ve told you most of my culinary secrets you know I’m more of a creep on the internet rather than a chef (this one is brought to you via your highness Rachel Ray), but anywho, here goes another one….”- Sasha

Curried Carrot Soup (6 servings)

What you’ll need:

  • 1 tablespoon extra virgin olive oil, 1 turn of the pan
  • 2 tablespoons butter
  • 1 medium onion, chopped
  • 1 1/2 pounds packaged baby carrots, from produce section
  • 6 cups chicken stock, available on soup aisle
  • 1 tablespoon mild curry paste or 1 1/2 tablespoons curry powder (curry powder is what I have… thank you, Trader Joes)
  • 1/4 to 1/2 teaspoon ground cayenne pepper
  • Coarse salt

How to make it: (Original)

Preheat medium pot over medium high heat. Add olive oil, butter, onions and carrots and saute 5 minutes. Add 4 cups chicken stock, curry and cayenne, and about 1 teaspoon salt to the pot. Bring to a boil, cover and cook until carrots are very tender, about 15 minutes. Place pot on a trivet next to food processor. Process soup in 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. Return completed soup to the soup pot and place back over low heat. If the soup is too thick, add remaining stock, up to 2 cups, to achieve desired consistency. Adjust seasonings.

How to make it with ALTERATIONS a la Sashie:

I used whole carrots because they are cheaper and I heard baby carrots are soaked in lye or chlorine as a preservative and whole carrots were on sale for 75 cents but I digress. If you follow the recipe after blending the carrots/onions what you will get resembles mashed potatoes more than soup and you will have to add more chicken broth/water and seasonings to taste. Beware when using chicken bouillons or broth, the first time I made this was with chicken bouillon which was very very salty and I had to dilute it later with water which was OK because it gave the desired soupy consistency. The second time I got chicken bouillon packets that were low sodium and after diluting the carrot/onion mash I had to re-season everything to taste because I felt it was a bit bland. Also, I don’t even have cayenne pepper and I’m cheap so I used chile powder, paprika, and red pepper. It works.

Kitchen Sink Curry-Shared by Chef Amanda De La Vega

Kitchen Sink Curry-Shared by Chef Amanda De La Vega

Kitchen Sink Curry-Shared by Chef Amanda De La Vega

“When I posted this picture on Instagram I had no idea the popularity it would gain (I actually almost didn’t even post it).  This recipe was thrown together tonight when I got home from work and realized I hadn’t prepped anything for dinner.  It’s basically all the vegetables I had in my fridge/freezer thrown together with chicken, coconut milk and some curry spices. I never measure spices when I’m cooking (something I’ll have to start doing if I’m going to be sharing recipes) so start out small and add more to taste.  The great thing about curry is that it really goes well with any vegetable/meat.  So, that said, feel free to adapt the recipe to include whatever you have hanging out in your fridge!” – Amanda

What you’ll need:

  • 1 lb chicken breasts, cubed
  • 3 garlic cloves, finely chopped
  • 2 bell peppers, chopped in thin strips (I used orange and yellow)
  • Handful of mushrooms
  • About 2 cups mixed frozen vegetables (I had broccoli, cauliflower and carrots)
  • 1 can coconut milk (13 oz)
  • Red curry paste
  • Turmeric
  • Yellow curry powder
  • Paprika
  • Butter or cooking oil of your choice

How to make it:

  1. In a large sauté pan, melt butter over medium heat. Add peppers and cook until soft.  Next add in garlic and cook until fragrant.
  2. While the peppers/garlic are cooking, season your chicken breast generously with turmeric, curry and paprika (again, I don’t measure so I’m not really sure the exact amount I used).
  3.  Add chicken to the pan and brown on all sides.
  4. Pour in coconut milk and simmer for about 10-15 minutes.
  5. Push the chicken and vegetables aside and mix in about a teaspoon of red curry paste (you can add more of this depending on your taste).
  6. Add in your vegetables and simmer for another 10 minutes (or until vegetables are cooked to your liking).

Due to the bareness of my refrigerator this is how I ate my dish.  However, it would be best served over rice/cauliflower rice.