If you can find high-quality Madras curry, you’ll find it has a deeper flavor and a bit less heat than standard ground curry powder. No matter, you’ll still have the great curry flavor.
Makes 6 to 8 servings.
2 tablespoons olive oil
2 medium onions, chopped
4 teaspoon curry powder
1 tablespoon fresh ginger, grated
3 pounds carrots, peeled and chopped
4 cups vegetable or chicken broth
5 cups water
Salt and pepper to taste
1. Heat the oil in a skillet and add the onions, cooking over medium-high heat until the onion is translucent, about 3 to 5 minutes. Turn the heat to low and add the curry powder and ginger, stirring constantly for about a minute.
2. Put the carrots in the slow cooker, and scrape the onion mixture in on top. Cover with the broth and water.
3. Cook on Low for 4 to 5 hours or on High for 2 to 3 hours. Use an immersion blender to puree the soup, or process by batches in a blender. Serve hot.
Variation:
Substitute butternut or acorn squash for the carrots in this recipe, and if you want to add some additional spice, add 1 teaspoon cayenne pepper.