pinterest
Print
Curried Carrot and Mascarpone Soup

Curried Carrot and Mascarpone Soup

Courtesy of Wisconsin Milk Marketing Board 4 Servings • 20 Min. Prep Time • 80 Min. Cook Time
Ingredients
2 shallots, minced
1 garlic clove, minced
2 Tbsp. olive oil
sea salt, to taste
12 oz. (about 5) carrots, peeled and chopped
1 Tbsp. Thai red curry paste*
3 1/2 c. chicken stock
1 tub (8 oz.) mascarpone cheese, at room temperature

*The soup will have a definite "kick." Reduce the amount of curry paste if a milder flavor is preferred.

Directions:

1. Place the shallots and garlic in olive oil in a deep saucepan, and lightly salt. Cover and cook gently for 3 to 4 min. until limp but not brown. Add the carrots and continue to cook, covered, for 10 min. over medium-low heat. Add the curry paste and chicken stock, and simmer, uncovered, for 1 hr.

2. Remove the soup from the heat and pour into a blender or food processor; blend until smooth. Return to the heat and bring to a simmer. Whisk in the mascarpone cheese. Serve immediately in soup bowls.

close