Serves 4 to 6
2 Tbs. vegetable oil
11/2 lb. carrots, cut into 1-inch
chunks (about 4 cups)
1 large yellow onion, cut into
3 large cloves of garlic, thinly
1 tsp. curry powder
3 cups lower-salt chicken
K kosher salt
11/2 cups carrot juice; more as
1/4 cup packed fresh cilantro
Freshly ground black pepper
C chopped peanuts, for
The sweetness of the carrots is the perfect foil to spicy curry and the
the fresh citrus flavor of cilantro.
1. Heat the oil in a 10- or 11-inch straight-sided sauté pan over
medium-high heat until hot. Add the carrots and then the onion. Cook,
stirring very little at first and more frequently toward the end until the
vegetables are golden brown, 6 to 8 minutes.
2. Add the garlic and curry powder and cook, stirring, for about
30 seconds. Add the broth and 1/2 tsp. salt and bring to a simmer over
medium-high heat. Reduce the heat to low, cover, and simmer until
the vegetables are very tender, 10 to 15 minutes. Add the carrot juice
3. Purée the soup in a blender, working in two batches and making sure
to vent the blender by removing the pop-up center or lifting one edge
of the top (drape a towel over the top to keep the soup from leaking).
4. Return the soup to the pan, heat through, and season to taste with
salt and pepper. If necessary, add more carrot juice to thin to your liking.
Ladle into bowls and serve, sprinkled with the peanuts, if using.