chunky curried carrot soup
Author: 
Serves: 4
 
Ingredients
  • 2 lbs carrots, peeled and cut into thick chunks
  • 1 large onion, halved and then sliced
  • olive oil
  • salt + pepper
  • ½ tsp dried rosemary
  • 2 cloves garlic, minced
  • 2½ tbsp brown sugar
  • 1½ tbsp butter
  • 2 tsp curry powder
  • ¼ tsp cayenne
  • 1 tsp dried thyme
  • 1 bay leaf
  • 4 cups chicken or veggie broth**
  • ⅓ cup half-and-half
Instructions
  1. Preheat oven to 400 degrees. Toss carrots and onion with olive oil, a generous pinch each of salt and pepper, and rosemary. Then spread them around evenly on a baking sheet. Roast vegetables until the carrots begin to brown, about 35 minutes.
  2. Meanwhile, heat a large pot over medium heat. Add garlic, brown sugar, butter, and 1 tsp salt. Cook, stirring often, until everything has melted, starts to bubble, and sugar has just begun to caramelize. Stir in curry powder, cayenne, thyme, and the bay leaf. Cook 1 minute, then pour in 1 cup of broth. Stir until everything has dissolved into the broth, 1-2 minutes then pour in the remaining broth and raise heat to medium-high. Bring to a boil, then reduce heat to medium-low and simmer 20 minutes
  3. Add roasty carrots and onions to soup, scraping off as much of the browned bits from the baking sheet as possible. Then pour in the half-and-half and simmer 5 minutes. Add salt and pepper to taste, and serve!
Recipe by foods before dudes at https://foodsbeforedudes.com/chunky-curried-carrot-soup/