CARROT & TOMATO CURRY SOUP

CARROT & TOMATO CURRY SOUP
CARROT & TOMATO CURRY SOUP

Yield Portion Size

24 portions (1 cup)
3-3/4 lbs
Carrots, peeled, diced
3-3/4 cups
Yellow onion, diced
6 tbsp
Butter, cubed
6 tbsp
Garlic, minced
5 tbsp
Curry powder
4 tbsp
Ground cumin
4 tbsp
Ground coriander
4 tbsp
Ground ginger
3-3/4 lbs
Angela Mia® Whole Peeled Tomatoes-No Salt Added
3 quarts
Vegetable stock
4 cups
Heavy (whipping) cream
1-1/2 cups
1/2 cup
crème fraîche
2 tbsp
Sunflower seed kernels, toasted
View Nutrition Information

Directions

  1. Step 1

    In a large stockpot over medium heat, sautè carrots and onions in butter until they begin to turn golden brown, about 8-10 minutes.

  2. Step 2

    Reduce heat to low and add garlic, curry powder, cumin, coriander and ginger. Cook for 1 minute or until seasonings are toasted and fragrant.

  3. Step 3

    Add tomatoes and stock. Bring to simmer over medium-high heat, and cook until vegetables are tender, about 20 minutes.

  4. Step 4

    Using blender, purée soup until smooth.

  5. Step 5

    Return soup to stockpot, and stir in heavy cream and tomato sauce. Cook over medium-low heat until soup is heated through.

  6. Step 6

    To Make One Portion: Serve 1 cup (8 ounces) of soup, garnished with 1 teaspoon crème fraîche and 1/4 teasponn toasted sunflower seeds.

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