Sunset Soup

comments (0) May 26th, 2008     

---

---

Ingredients:
2 Tbs. butter
1/2 cup chopped shallots or 1 leek, chopped
6 to 8 carrots (about a pound), peeled and chopped
1/4 tsp. kosher salt
1 tsp. curry powder
1/2 cup white wine
3 cups vegetable broth
2 cups pumpkin purée
Salt and pepper
Crème fraîche for garnish

6 servings

Melt the butter in a heavy-bottomed pan and add the shallots and carrots. Sprinkle with 1/4 tsp. kosher salt, stir, and cover the pan. Cook over low heat for 10 minutes.

Uncover the shallots and carrots, turn the heat up to medium, and sauté until the vegetables brown, about 5 minutes. Add the curry powder, then deglaze the shallot-carrot mixture with the wine. Add the vegetable broth and bring to a boil.

Lower the soup to a simmer and cook for 30 minutes, partly covered. Remove the pan from the heat and cool the soup slightly. Scoop out the solids, along with some liquid, and purée in a blender or food processor until very smooth.

Return the vegetable purée to the pan and add the pumpkin purée. Stir well and add salt and pepper if needed. Heat the soup to serving temperature, garnish with crème fraîche, and serve.

Recipe by Janet M. Jemmott
October 2000
from issue #29

---

posted in: carrots, fall, soup, pumpkin

---

---