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Curried Carrot and Mascarpone Soup
Courtesy of Wisconsin Milk Marketing Board
Servings: 4
Prep Time: 20 Min. Cook Time: 80 Min. What you need:
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+ 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. What to do:
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. |
