Carrot Soup with Curry and Honey

Posted Wednesday, September 1, 2010

View the recipe demo:

Submitted by

Anna Kim

Renaissance

Ingredients & Directions

12 carrots
1 tablespoon curry powder
1 tablespoon extra virgin olive oil (evoo)
salt and pepper
1 1/2 onion
1 tablespoon garlic
2 tablespoon shallot
1 cup white wine
1 quart chicken stock
1/2 cup honey
2 cups half and half

Roast carrots, tossed in curry powder and evoo, salt and pepper to taste at 350° for 20 minutes.

Sauté aromatics until transparent. Deglaze with white wine, reduce au sec, then add carrots, chicken stock, half and half and honey and cook until liquid is reduced by half. Blend until smooth, adjust seasoning.

For pick up: Heat soup in pan adding chicken stock to loosen consistancy. Season if needed.

Recent Recipes

All recipes by title or category

Hosts

Kent Geist
Peg Neeson
Julie Henry

History

Read about the history of WVIZ/PBS Cooks!

About

From its inception, the idea for the WVIZ/PBS Cooks! series was simple… and simply delicious! With Northeast and North Central Ohio being so rich in ethnic diversity, our plan was to gather together traditional and family-favorite recipes from some of the region’s best home cooks and then, through the power of television, share those recipes with you, our family and friends.

Choose a station: