curried cream of carrot soup with herbed pumpernickel croutons

Name: Curried Cream of Carrot Soup with Herbed Pumpernickel Croutons
Prep time: 50 min
Cook time: 15 min
Yield: 6
Ingredients: ## SOUP; 2 pound(s) baby carrots *see frugal note above*; 1 can(s) (14.5 oz) chicken broth; 1 teaspoon(s) dried thyme; 1 1/2 teaspoon(s) curry; 1 1/2 teaspoon(s) salt; 1/2 teaspoon(s) pepper; 1 cup(s) half & half (i used fat free); 1 small onion diced; 1 tablespoon(s) butter; 1 tablespoon(s) olive oil; 1/3 cup(s) shredded parmesan cheese; ## CROUTONS; 3 slice(s) pumpernickel bread; 2 tablespoon(s) olive oil; 1 tablespoon(s) chopped fresh rosemary (or 1/4 tsp dried rosemary leaves); 1 tablespoon(s) grated parmesan cheese; - pinch of salt & pepper

(2 RATINGS)

50 Pinches 8 Photos

Didi Dalaba

Greece, NY

Updated on Oct 29, 2011

**Frugal Note** You know those baby carrots that are starting to not look so good? You know the ones I mean... Well I take them and place them in a ziplock freezer bag in the freezer. Once I have enough in the gallon size freezer bag, I make something. Whether it be glazed carrots, carrot bread, throw in stews, or tonight... carrot soup This is so easy and delicious. The herbs incorporated along with the croutons and cheese make it an amazing first course, or entree!!

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prep time 50 Min

cook time 15 Min

method ---

yield 6 serving(s)

Ingredients

SOUP
2 pounds baby carrots *see frugal note above*
1 can (14.5 oz) chicken broth
1 teaspoon dried thyme
1 1/2 teaspoons curry
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 cup half & half (i used fat free)
1 small onion diced
1 tablespoon butter
1 tablespoon olive oil
1/3 cup shredded parmesan cheese
CROUTONS
3 slices pumpernickel bread
2 tablespoons olive oil
1 tablespoon chopped fresh rosemary (or 1/4 tsp dried rosemary leaves)
1 tablespoon grated parmesan cheese
- pinch of salt & pepper

How To Make curried cream of carrot soup with herbed pumpernickel croutons

Step 1

In a medium saucepan add your carrots (can be frozen still, mine were). Add 2 cups water. Simmer for about 1/2 an hour or so till very tender. Turn off heat and set aside.

Step 2

As carrots are simmering, chop your fresh herbs.
Step 3

In a small saute pan, add your butter and oil. Bring to medium high heat and then add the diced onion. Carmelize and turn off heat and set aside.
Step 4

Carrots should be soft. Drain, and return to pan. Open up chicken broth, add half of the can to the carrots. Add your carmelized onions. Using an immersion blender, puree carrots and onions till silky smooth, adding the rest of the can of chicken broth (or can use blender working in batches if you like). Once mixture is smooth, add herbs and spices. Bring to a simmer. Add cream/milk and simmer for 2-3 more minutes. Finally add the cheese, let simmer for 1 more minute or so, turn off heat, cover and set aside.
Step 5

Croutons: Preheat oven to 425F. Dice bread into cubes. Place into bowl. Add olive oil, herbs and spices. Toss well. Bake for approximately 20-25 minutes turn croutons over half way thru baking time. Bake for additional 10 minutes or so till crispy. Remove from oven.
Step 6

Ladle soup into bowls. Top with croutons and a pinch or so of shredded parmesan cheese!! Warming soup that reminds you of a cold nite inside with a fire!! This soup is delicous, perfect for a first course, light dinner or as a main course!!! Enjoy!!
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