Carrot Ginger Soup With Yogurt And Curry Popcorn


Servings: 4


For the soup
  • 3 tablespoons olive oil
  • 1 onion, thinly sliced
  • 1 pound carrots, thinly sliced
  • 1 sweet potato, thinly sliced
  • 1 quart chicken or vegetable stock
  • 3 tablespoons ginger, chopped
  • salt and pepper to taste
  • juice of 1 lemon
For the curry popcorn
  • 2 tablespoons olive oil
  • 1/4 cup popping corn
  • 2 teaspoons curry powder
  • 4 tablespoons melted butter
  • salt to taste
To serve
  • 4 tablespoons plain yogurt


For the soup
  1. In soup pot, gently sweat the onion and carrot in the olive oil until soft. Add the potatoes, stock, salt and pepper, and simmer for 15 minutes.
  2. Then, add the ginger and lemon juice. Remove the soup from the pot and pour into a blender. Puree until smooth.
For the curry popcorn
  1. Place the oil and popcorn kernels in a covered sauce pot and heat over medium-high heat, shaking, until all the kernels have popped.
  2. Then, place the popcorn in a bowl and toss with the curry, butter and salt to coat.
To serve
  1. Garnish each bowl of soup with a dollop of yogurt and some of the popcorn. Serve immediately.

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