Curried Carrot Soup

This is definitely my favorite Sunday Soup yet!

I was going to use Rachael Ray’s recipe but when I started preparing ingredients in the kitchen, I decided to add/change some things. The soup that resulted was absolutely delicious.

(Yield: 4 servings)

Ingredients:

1 tbsp sesame oil

1 tbsp butter

1 medium yellow onion, diced

1 celery stalk, chopped

4 medium carrots, peeled, roughly chopped

1 tsp yellow curry powder

1/2 tsp Thai red curry paste

1/2 tsp dried cilantro

1 tbsp corn starch

3-4 cups beef broth

1 tbsp soy sauce

Heat the oil and butter over medium heat in a soup pot. Add onion, celery, carrots, both curries, cilantro and a pinch of salt. Sauté for 5m, stirring occasionally. Stir in corn starch, cook 1m. Add 3 cups of broth and soy sauce. Raise heat, cover with lid and bring to boil. Then crack lid, lower heat and simmer for 10m. Turn heat off and re-season if necessary. Puree with immersion blender. If soup is too thick, thin out with remaining broth. May be served with sour cream, if desired.