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SKU
7092-b-2-1

7092 Carrot and Leek Soup with Vadouvan Curry

7092 Carrot and Leek Soup with Vadouvan Curry

7092 Carrot and Leek Soup with Vadouvan Curry

 

Makes 10 cups

3 Tbs. unsalted butter

2 large leeks, white and light green parts thinly sliced (about 4 cups)

2-lbs. peeled baby carrots

3 Tbs. Vadouvan spice (7092)

8 cups of water

 1.  Melt butter over medium-high heat and add leeks and carrots.  Cook 12-15 minutes, until the leeks are wilted and the carrots are softened, but make sure not to brown the leeks.  Stir in Vadouvan and cook 1 minute, then add water.  Bring mixture to a simmer, then reduce heat to medium-low and cook for 30-40 minutes, or until carrots are tender.  If using a blender to puree soup, let soup cool until room temperature before blending.  If you are using an immersion blender to puree soup, you can puree while the soup is hot.  Season to taste with salt and add more water if you would like a thinner consistency.

 

More Information
SKU 7092-b-2-1
Ingredients

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Tips Notes

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Prep Time 5 minutes
Cook Time 1 Hour
Total Time 1 Hours
Yield 10 servings
Level Easy
Credits Chef Fiona Kennedy
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