• Dish Type:

    Habanero Carrot Soup

  • Season:

    All Year

  • Prep Time:

    10 minutes

  • Cook Time:

    30 minutes

  • Serves:

    5 to 6

Ingredients

  • 1/3 cup of Habanero California Extra Virgin Olive Oil
  • 4 cups of carrots sliced
  • 1 onion finely chopped
  • 1/3 tsp curry powder
  • Zest from one lemon
  • 4 cups of chicken broth
  • Salt and ground pepper to taste
  • 2/3 cup of cream
  • 1 Tbsp fresh herbs

Instructions

  1. Heat Habanero California Extra Virgin Olive Oil in a pot over medium heat.
  2. Sauté the onion and carrots for 5 minutes.
  3. Add curry and lemon zest and cook for 2 to 3minutes.
  4. Add the chicken broth and season with salt and pepper; bring to a boil and lower heat.
  5. Cover and cook for about 20 minutes.
  6. Transfer the soup to a blender or food processor; blend until creamy.
  7. Stir in the cream and herbs.
  8. Chill the soup overnight.
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