May 30, 2018
Comfort Food, Dinner, Curries,
Soups/Stews, Vegetables, Carrot, Garlic, Onions, Budget-Friendly, Cooking For A Crowd, Entertaining, Fall/Autumn, Thanksgiving, Winter, Weeknight Meals, Blender, Skillet, Slow Cooker, Heart Healthy, No Eggs, Vegetarian, Make it from scratch, Kosher Dairy more
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"I found this recipe in one of my cookbooks, Fix It and Forget it Recipes for Entertaining. I love curry flavoring (I use sweet curry powder) and I really think I'll like this. I also like that it's a crockpot / slow cooker recipe, but doesn't take all day. I haven't made it yet, so let me know what you think."
In skillet, cooked minced garlic and onion in oil and butter until limp but not brown.
Add curry and flour, then cook 30 seconds more. Pour into slow cooker.
Add chicken brother and carrots to slow cooker. Cover and cook on high for about 2 hours, or until carrots are soft.
Puree mixture in blender, then season with salt and pepper. Return to slow cooker and keep warm until ready to serve.
To serve, spoon into bowl and top each bowl with a spoonful of sour cream or yogurt.
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I made double of this soup and so very pleased I did!
A beautiful soup with such great flavours. The curry added such a perfect flavour to the soup with just enough spiciness from the curry.
We loved it here and although a few of the family thought it was pumpkin.... they still loved it.
This is a must try recipe that is so simple to make and wont disappoint you!