Curried Broccoli Cheddar Soup |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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You're probably thinking, Curry and cheddar? Really? Honestly, they make a delicious combination. I like strongly flavored and spiced foods, and so I experiment by adding curry powder to a number of dishes, many with cheddar cheese (including mac-and-cheese), and so I decided to try it in broccoli cheddar soup. Here is the result: Ingredients:
2 tablespoons butter |
7 ounces diced onions |
2 teaspoons garlic, minced |
1 bell pepper, deseeded and chopped |
4 ounces carrots |
3 ounces fresh gingerroot, sliced |
1 teaspoon cayenne pepper |
1 -2 tablespoon curry powder (i like badia's turmeric-based mix) |
3 cups water |
1 1/2 teaspoons salt (to taste) |
pepper, to taste |
1 lb frozen broccoli |
1/2 cup half-and-half |
8 ounces sharp cheddar cheese, shredded |
Directions:
1. Saute onions, garlic, pepper, carrots, ginger, cayenne pepper and curry powder in butter over medium heat for 2-5 minutes. Add water and broccoli. Season to taste. Simmer 10-15 minutes. Don't simmer too long or broccoli will lose its color.
2. Using a slotted spoon, transfer vegetables to the bowl of a food processor, leaving the cooking liquid in the pan. Process until smooth and then return to the cooking liquid.
3. Stir in cream and cheese. Heat over medium fire until cheese is melted.
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