Dinner Tonight: Senegalese Curried Carrot Soup Recipe

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Blake Royer
Dinner Tonight: Senegalese Curried Carrot Soup Recipe

I don't know enough about Senegalese cuisine to vet whether this recipe is authentic—in fact I'm pretty sure I've never eaten a dish that someone claimed was truly Senegalese—but if this recipe is any indication, it's time I remedied this lack of knowledge. This is the carrot soup for people who hate carrot soup. There is something very surprising about it; how creamy and rich it is without a trace of cream (milk is used instead), the surprisingly perfect affinity of sweet carrots with complex curry spices.

As far as simple, deeply flavored recipes go, this one is a model citizen. A base of onions softened in butter start off the proceedings, then the carrots and spices and either vegetable or chicken stock. Simmered and pureed then thinned just-so with warm milk and topped with thick yogurt, it is the kind of soup you have in a restaurant and wonder about the recipe. It's also surprisingly filling as a main course. The secret: find some excellent, fresh curry powder to ensure the best flavor.

  • Yield:4
  • Active time: 25 minutes
  • Total time:25 minutes
  • Rated: 5

Ingredients

  • 6 tablespoons unsalted butter
  • 1 small onion, finely chopped
  • 3 cups roughly chopped carrots
  • 3 cups chicken or vegetable stock
  • 2 teaspoon good-quality, fresh curry powder
  • 1.5 cups milk (or cream, for a very rich taste)
  • Salt and pepper to taste
  • Thick yogurt as garnish

Directions

  1. 1.

    In a medium saucepan, melt butter over medium heat until foam subsides. Add onions and saute until transparent, 5-8 minutes. Don't let them brown.

  2. 2.

    Add carrots and stir well to coat with butter, and cook until almost soft, 10-12 minutes more. Sprinkle curry powder over vegetables and cook, stirring constantly, until spices are very fragrant, about 1 minute.

  3. 3.

    Add stock and bring to a boil, then simmer until carrots are completely soft. Transfer to a blender or food processor and blend, in batches if necessary, until completely pureed.

  4. 4.

    Return to saucepan and whisk in milk. Return to a simmer and season with salt and pepper to taste. Divide amongst bowls and top with yogurt. Soup can be served hot or cold.

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