It’s officially spring! We are looking forward to longer days, fresh veggies, and new recipes. As April approaches, we set out to come up with an easy spring recipe, something that you could make as an Easter recipe to serve at your family table. Nothing seemed better fitting than making a carrot soup recipe. We kicked up the flavor a bit and brought in a slight Asian twist with this Carrot Ginger Curry Soup with Turmeric. It is loaded with health benefits and is a super easy lunch idea to make ahead for the week. We just stored the soup in individual mason jars and (ta-da!) we had a number of tasty grab-and-go lunches prepared that cost basically nothing.
We were also lucky enough to be selected to get to try out All Clad’s new Prep & Cook multicooker! This appliance made cooking soup (among other things) a breeze. It cooks the veggies at the perfect time and temperature and then blends it automatically in the multicooker. That means only ONE dish gets dirty and you can easily pop it into the dishwasher when complete. SCORE!
Carrot Ginger Curry Soup with Turmeric
- 2 pounds carrots, cleaned and cut into 2 inch pieces
- 1 sweet onion, chopped
- 3 tsp red curry paste (adjust to your preferred spice level)
- 2 tsp ginger
- 1 tsp ground coriander
- 2 tsp turmeric
- 4 cups vegetable broth
- Salt and pepper, to taste
- Olive oil drizzle and dollop of crème fraiche, to garnish
Add all ingredients to the All Clad Prep & Cook. Press the soup button. Your cooking is complete!
If you don’t have the All Clad Prep & Cook, this is still a super easy recipe. In a soup pot, add all ingredients and bring to a boil, then cover and simmer for 35 minutes. Once carrots are soft and you are able to easily pierce with a fork, use an immersion blender to blend, or transfer to a food processor.
To garnish, top with a drizzle of olive oil and crème fraiche (omit if vegan).
What are some of your other favorite spring recipes?