Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
Chop the
Carrots (12 cups)
.
Step 2
Chop the
Onion (1)
.
Step 3
Chop the
Garlic (3 cloves)
.
Step 4
Heat
Extra-Virgin Olive Oil (3 Tbsp)
in a large Dutch oven or stock pot over medium heat. Add chopped carrots, onion, and garlic. Stir and cook for about 5 minutes.
Step 5
Add
Ground Ginger (1/2 Tbsp)
,
Sweet Curry Powder (1/2 Tbsp)
,
Hot Curry Powder (1/2 Tbsp)
,
Smoked Paprika (1 tsp)
and
Salt (1/2 Tbsp)
. Stir to coat vegetables and cook for an addition 2-3 minutes.
Step 6
Add enough
Water (to taste)
to completely cover the vegetables. Increase heat to high until it comes to a boil, then reduce to a simmer over low-medium heat.
Step 7
Cover and cook for about 30 minutes, or until the vegetables are very soft.
Step 8
Remove from heat and allow to cool until safe to handle, at least 15 minutes.
Step 9
Zest the
Lemon (1)
.
Step 10
Once zested, squeeze juice from the lemon.
Step 11
Stir lemon zest and juice into the pot.
Step 12
Tear
White Bread (2 slices)
into pieces and discard the crusts.
Step 13
Puree soup in a blender in batches. For each batch, add bread pieces and blend until desired consistency. Add extra
Water (to taste)
to the blender if needed to blend properly.
Step 14
Transfer the blended soup to a large bowl and then recombine all of the batches together in the pot. Adjust salt and seasonings to taste.
Step 15
Warm the soup over low heat before serving.
Rate & Review
{{id}}
Tags
VIEW MORE TAGS VIEW LESS TAGSZarzuela de Mariscos
Seared Sea Scallops with Charred Salsa Verde
Fabada Asturiana
Spanish Tortilla
Smoked Mahi Mahi Dip with Jalapeño and Pineapple
Sea Urchin Butter
Croquetas de Gambas (Spanish Shrimp Croquetas)
Pan con Tomate
Creamy Artichoke Soup
Roasted Pumpkin Mousse
Meloso with Pork and Artichokes
Cherry Chipotle Gazpacho
Melon Jalapeño Basil Margaritas
Smoky Salmorejo
Recommended Recipes
{{name}}