Creamy Curried Carrot Soup
Ingredients
1 pound carrots
2 tablespoons extra-virgin olive oil
½ teaspoon salt
¼ teaspoon black pepper
4 cups whole milk
1 lime
4 tablespoons unsalted butter
2 teaspoons curry powder
2 cups diced onion
1 tablespoon white rice
1 teaspoon salt
3 cilantro sprigs
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Trim and cut the carrots
Trim off the carrot tops with a knife. Cut the carrots into 1” pieces.
1 pound carrots
knife
chopping board
Place the carrots on the June Pan and add oil
Place carrots in the June Pan and drizzle them with the olive oil.
2 tablespoons extra-virgin olive oil
June Pan
measuring spoons
Season the carrots
Sprinkle the carrots with the salt and pepper and toss to coat. Spread the carrots on the June Pan in a single layer.
½ teaspoon salt
¼ teaspoon black pepper
Broil the carrots
Place the carrots on the middle shelf of the June Oven. Broil the carrots 18 minutes, until they are tender. June will notify you when the carrots are ready. If the carrots are done before you’re ready to add them to the soup, set aside.
Remove the lime peel and add to the milk
While the carrots roast, start the soup. Pour the milk into the pot. With a vegetable peeler, remove the zest of the lime in large strips. Place the peel in the large pot with the milk.
4 cups whole milk
1 lime
vegetable peeler
2 pots
liquid measuring cup
Infuse the milk
Heat the milk and zest over medium heat until hot and steaming, but not boiling. Cover the pot and remove it from the heat. Allow the lime to infuse the milk while you continue cooking.
Melt the butter and add curry powder
In a separate large pot, melt the butter over medium-high heat. Add the curry powder and stir constantly until it starts to sizzle and smells fragrant, about 1 minute.
4 tablespoons unsalted butter
2 teaspoons curry powder
wooden spoon
Add the onion
Lower the heat to medium. Add the onion to the curried butter and cook, stirring occasionally, until soft but not caramelized, 5-7 minutes.
2 cups diced onion
Add the carrots, rice and salt
Remove the roasted carrots from the June Oven. Add the carrots, rice and salt to the pot with the onions.
roasted carrot chunks
1 tablespoon white rice
1 teaspoon salt
Add the strained milk
Place a fine mesh strainer over the pot with the carrots and onions. Strain the lime-infused milk into the pot. Discard the lime peel. If you don’t have a fine mesh strainer, you can scoop out the lime peel with a slotted spoon or tongs and pour the strained milk directly into the pot.
strainer
Bring to a boil and simmer
Bring the soup to a boil over medium-high heat, then reduce the heat to medium-low or low so the liquid is bubbling lightly. Simmer, stirring occasionally, until the carrots and rice are falling apart, about 30 minutes. Remove the pot from the heat.
Blend the vegetables
If using an immersion blender, blend directly in the pot until the contents are smooth. If using a blender, carefully transfer the milk and vegetables, in batches, to the blender. Blend the soup until smooth. If desired, strain the blended soup through a fine mesh strainer for the smoothest texture.
immersion blender
Pour the soup
Ladle the soup into serving bowls. Strip the leaves from the cilantro sprigs and sprinkle them over the soup. Serve immediately.
3 cilantro sprigs
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