Carrot Soup Indienne

About this time of year, many of us welcome the return to simpler, more basic foods. If you enjoy Middle Eastern food, you’ll love this creamy soup! Most of the “creaminess” comes from the puréed carrots and leeks - and a whisper of cream! 

Carrot Soup Indienne:

2 tbsp. (30 mL) butter or margarine

1 lb. (454 g) carrots, peeled and grated (about 5 large)

2 leeks, sliced and green part trimmed off or ¾ c. dried leeks (see Note on dried leeks in my recipe for Leek and Potato Soup)

1 tsp. (5 mL) fresh, minced ginger or ½ tsp. ginger powder

2 cloves garlic, minced

1 tsp. (5 mL) curry powder or 2 tsp. (10 mL) curry paste

½ tsp. (2.5 mL) cumin

4 c. (1 L) vegetable stock or chicken stock, commercial or homemade

¼ c. (40 mL) heavy cream

Salt and coarsely ground pepper, to taste

Assemble and prepare all ingredients as recipe directs. Melt butter over medium heat in large, heavy pot. Stir in carrots, leeks, ginger, garlic, curry, and cumin. Sauté 5 min., or until carrots and leeks soften slightly. Add chicken or vegetable stock, bringing to a boil. Reduce heat to simmer and cook covered 20-to-25 min., with a toothpick between pot and lid to allow steam to escape. Purée in two batches in a blender. Immediately add heavy cream, seasoning to taste. Simmer 5 min. more, allowing flavors to blend. Serves 4-to-6.

For another great carrot soup, try Cream of Carrot Soup with Ginger Sugar.

Shred carrots: A food processor helps!

Cook carrots and leeks together in butter.

Add stock, slowly bringing to a boil.

Purée in two batches: Add cream, seasoning to taste.

I floated a little basil on my soup, but it’s optional.