This smoked carrot-curry soup is popular with vegetarians as well as meat eaters!
Preparation Time
20 mins
Cooking Time
3 hr 45 mins
Total Time
4 hr 5 mins
Calories
250 Calories
Recipe Instructions
Step 1
Place whole, peeled carrots onto smoker rack. Smoke 1 1/2 to 2 hours.
Step 2
Heat vegetable oil in a 1 1/2 to 2 gallon soup pot over medium heat. Stir in onions, jalapeno pepper, and garlic, cook until the onion has softened and turned translucent, about 5 minutes. Chop carrots, and add to onions along with celery; continue cooking another 5 to 10 minutes until the celery softens.
Step 3
Stir in turmeric and curry powder until evenly distributed; pour in vegetable stock. Bring to a boil over high heat, then reduce heat to medium-low, and simmer for 1 1/2 hours, stirring occasionally.
Step 4
Strain the vegetables out of the soup and puree in a blender until smooth. Pour the puree back into the soup, and continue simmering 30 minutes more.
Step 5
Whisk butter into soup until melted, then stir in cream, and season to taste with salt and pepper. Strain soup through a fine mesh strainer before serving.
Ingredients
2 tablespoons vegetable oil
salt and pepper to taste
2 onions, chopped
2 stalks celery, chopped
2 teaspoons curry powder
4 cloves garlic, chopped
1 jalapeno pepper, seeded and chopped
2 cups cream
5 pounds carrots, peeled and trimmed
mesquite or hickory wood chips, as needed for smoker
