Rediscovering precisely why I was so obsessed with Martha’s Everyday Food while I was in college. This is by far the best college (and grown up) cook book ever written.
For this recipe you’ll need: 2 tablespoons butter, 1 cup chopped onion, 1 teaspoon curry powder, Coarse salt and ground pepper, 2 cans (14 1/2 ounces each) reduced-sodium chicken broth (about 3 1/2 cups), 2 pounds carrots, peeled and cut into 1-inch chunks, 1 to 2 tablespoons fresh lemon juice, 2 tablespoons coarsely chopped fresh cilantro for garnish.
- Heat butter in a Dutch oven or large (4- to 5-quart) saucepan over medium heat. Add onion, curry powder, 2 teaspoons salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until onion is soft, about 5 minutes.
- Add broth, carrots, and 3 cups water; bring to a boil. Reduce heat; cover, and simmer until carrots are tender, about 20 minutes.
- In a blender, puree soup in batches until smooth; transfer to a clean saucepan. Add more water to thin to desired consistency. Reheat, if necessary. Stir in lemon juice. Serve garnished with cilantro, if desired.
I like Martha’s take on this soup as it’s healthier and lighter than the alternatives (such as Rachael Ray’s), but does so without sacrificing flavour and texture. It is also a really lovely bright burst of colour, and I happen to think that all food should be as easy on the eyes as it is on the tastebuds!
Original recipe here.
love the crockery you have at home.who gets them? such lovely pieces!
They’re from all over the place. Target to missoni home.