Senegalese Curried Carrot Soup

Less is more. Or with less you can make more. This Senegalese Curried Carrot Soup seemed relatively easy to make with the most complicated component being the blender. The number of ingredients is not a lot so selecting quality products makes a better soup. I am not so sure exactly what makes this soup "Senegalese" aside from the addition of good quality curry powder or the combination with milk. In any case, the soup seemed extremely easy to make and would produce a standout result that would make people wonder what really went into it.

With this recipe, I lacked the vegetable stock and bouillon to create vegetable stock, so a bit more curry powder was used before adding water. The flavor of the curry powder is spicy and strong enough to overwhelm the flavors of a vegetable stock. The block of butter I used was purchased in bulk so I may have cut off a 4 tablespoon chunk instead of 6, but even with less butter the vegetables still got coated and were not left too dry in the pan. The addition of milk to the soup gives it a creamy, cooler taste and smoother texture. The resulting carrot soup had an excellent kick from the curry used (and some heat as well) and brought more excitement to what would have been an ordinary soup.

Senegalese Curried Carrot Soup (adapted) serves 4
6 tablespoons unsalted butter
1 small onion, finely chopped
3 cups roughly chopped carrots
3 cups vegetable stock
2 teaspoon good-quality, fresh curry powder
1.5 cups milk
Salt and pepper to taste
Thick yogurt as garnish (optional)

In a medium saucepan, melt butter over medium heat. Add onions and carrots and cook until onions are translucent and carrots are almost soft, about 15 minutes. Sprinkle curry powder over vegetables and cook, stirring constantly, a few minutes more. Add stock and bring to a boil and then simmer until carrots are completely soft. Transfer to a blender or food processor and puree until smooth, in batches if necessary. Return to saucepan and whisk in milk. Heat the soup until a simmer and salt and pepper to taste. Serve in bowls and garnish with yogurt, if desired. May be served hot or cold.