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Curried Carrot And Mascarpone Soup
The creamy texture and mild sweetness of Wisconsin Mascarpone Cheese make it the perfect base for the spicy Thai flavors in this curried carrot soup...
Servings
4
4
Cuisine Type
- american
Day Part
- dinner
- lunch
Menu Part
- soup
Main Ingredient
- Vegetables
- Dairy
Source: Chef Michael Symon
The creamy texture and mild sweetness of Wisconsin Mascarpone Cheese make it the perfect base for the spicy Thai flavors in this curried carrot soup.
Ingredients
2 shallots, minced
1 garlic clove, minced
2 tablespoons olive oil
Sea salt, to taste
12 ounces (about 5) carrots, peeled and chopped
1 tablespoon Thai red curry paste*
3 1/2 cups chicken stock
1 tub (8 ounces) mascarpone cheese, at room temperature
Steps
Place the shallots and garlic in olive oil in a deep saucepan and lightly salt. Cover and cook gently for 3 to 4 minutes until limp but now brown.
Add the carrots and continue to cook, covered, for 10 minutes over medium-low heat. Add the curry paste and chicken stock, and simmer, uncovered, for 1 hour.
Remove the soup from the heat and pour into a blender beaker or food processor bowl; blend until smooth. Return to the heat and bring to a simmer. Whisk in the mascarpone cheese. Serve immediately in soup bowls.
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