Carrot and Leek Soup with Curry Powder

Mar 26, 2010

I’m always happy when my veggie box arrives. I signed up to receive a seasonal produce delivery from Two Small Farms, and it’s always a surprise to find what’s inside. The challenge is deciding what to make with the ingredients in those boxes. Most recently, carrots and leeks were the prime stars. An odd couple. What do you do with such an unlikely match? Well, when life gives you produce, make soup!

Most soups start with a mirepoix, a combination of finely chopped onions, celery and carrots. This Curried Carrot and Leek Soup turns this tradition on its head. Instead, it starts with olive oil, butter, and curry powder as the base. With a flavor base like that, you know you don’t need many other ingredients to make a high impact soup.

The carrots brown and caramelize with the butter and the curry, while the spiral leeks soften and brighten, resulting in a deep, warm and very simple soup. Like all the recipes you’ll find here, this one is easy to make, and will impress anyone who tastes it. It makes a delicate, light meal. Serve it with your favorite bread, or a salad, like the Esalen Kale Salad I posted in January.

Carrot and Leek Soup with Curry Powder (Image 2)

Carrot and Leek Soup with Curry Powder (Image 3)

Carrot and Leek Soup with Curry Powder (Image 4)

Ingredients

2	tablespoons unsalted butter
1	tablespoon olive oil
1	tablespoon curry powder
8	medium carrots (about 1 ½ pounds), thinly sliced
3	large leeks (about 1 ½ pounds), white and tender green parts, thinly sliced
2 ½	cups chicken stock or low-sodium broth
–	Salt and freshly ground pepper
1 ½	cups water

Serves

Prep Time

25 minutes

Cook Time

45 minutes

Directions

In a large skillet, melt the butter in the olive oil over moderate heat. Add the curry powder and stir until fragrant, about 45 seconds. Add the carrots and cook until just tender, about 7 minutes. Add the leeks and cook, stirring occasionally, until beginning to brown, about 4 minutes. Add the stock and bring to a boil, then simmer over low heat for 4 minutes. Season with salt and pepper.

Working in batches, puree the soup in a blender or food processor until smooth. Return the soup to the saucepan, add the water and reheat gently.