Posted by: judyweightman | November 10, 2012

Carrot-curry soup, an online adventure

How did people pass around recipes before the Internet?

Last night I made some extremely yummy carrot-curry soup for dinner, and gave @palaeobeth a shout-out on Twitter while I enjoyed a bowl. I don’t actually know her, but I follow her feed, and a year ago, or maybe two, she tweeted with a picture of the kitchen aftermath after she’d tried the original Rachael Ray recipe.

This morning, I was chatting on IM with my pal Tasha — a.k.a. @MetaCookbook, a food blogger who I do know in real life now (though of course we originally met online) — and she asked for the recipe.

There is nothing quite so flattering as having a food blogger ask for a recipe, so I thought I’d share it with y’all too, and send the recipe on the next leg of its trip through cyberspace.

It’s been stripped down even further than the original, which wasn’t exactly complicated, and now suits my “hate to cook, hate recipes” lifestyle to a T. Here’s the E-Z version:

Carrot-Curry Soup

1 can chicken or vegetable broth

1 small bag baby carrots

Couple or three shakes of curry powder, more or less to taste

Add the curry powder to the broth. Cook the carrots in the broth till al dente — check at 15 minutes, it may take a little longer. Use an old-fashioned muscle-power potato masher to mash the carrots in the broth. If you want it creamier than that, you can use a wand blender, but I recommend starting with the hand masher because otherwise it takes for-freaking-ever.

Serve with a dollop of sour cream on top.

Very simple, very delicious.

You’re welcome.

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Responses

  1. This I must try! /Louisa


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