Carrot and curry cream

Carrot and Curry Cream Recipe

Carrot and curry cream is a comforting and flavorful dish, perfect for cold days or simply to enjoy a nutritious and delicious meal. This recipe combines the natural sweetness of carrots with the exotic and aromatic touch of curry, making each spoonful a creamy and flavorful experience. Furthermore, it is a versatile preparation that can easily adapt to different occasions, either as a light starter or as a base to accompany other dishes.

Preparation time

To organize the process well, these are the times needed to prepare this recipe:

• Preparation: 15 minutes
• Cooking: 20 minutes
• Total: 35 minutes
• Servings: 4
• Difficulty: Easy

Ingredients

• 200 grams of carrot (approximately 3 medium carrots)
• 100 grams of onion (1/2 medium onion)
• 1 clove of garlic
• 1/4 teaspoon curry powder (spice mix)
• 1/4 teaspoon turmeric
• 1 pinch of sea salt
• 1 pinch freshly ground pepper (only for finishing)
• 2 tablespoons of extra virgin olive oil
• 1/2 cup almond milk (around 120 ml)
• 1 cup chicken or vegetable broth

If you don't have almond milk, you can replace it with cooking cream or whole milk. This will adjust the creaminess and flavor according to your preference.

Utensils we will use

• Medium pot with lid
• Sharp knife
• Cutting board
• Wooden spoon or spatula
• Blender or hand mixer
• Measuring cup or glass

Preparation

1. Prepare the ingredients

1. Wash and peel the carrots. Cut them into slices of approximately 1 cm to facilitate cooking.
2. Chop the onion into medium cubes and finely chop the garlic. This will help the flavors integrate well.

2. Sauté the vegetables

1. Heat a medium pot over medium heat and add the 2 tablespoons of extra virgin olive oil.
2. Add the onion and garlic. Sauté until the onion is translucent and lightly golden, about 5 minutes.
3. Season with a pinch of salt to help the onion release its juice and soften more quickly.

3. Add the carrots and spices

1. Add the chopped carrots to the pot with the onion.
2. Sprinkle the curry and turmeric over the vegetables. Stir carefully so that the spices do not burn but mix well with the sauté.

4. Add liquids and cook

1. Pour the cup of broth (chicken or vegetable) and the almond milk over the vegetables and spices.
2. Increase to medium-high heat until the mixture boils.
3. Reduce to medium-low heat, cover the pot and let it cook for 20 minutes or until the carrots are tender when pricked with a fork.

5. Blend and adjust

1. Remove the pot from the heat and let it cool for a minute to facilitate handling the blender.
2. Carefully, blend the mixture until a creamy and homogeneous texture is achieved. If you prefer it more liquid, add a little more broth or almond milk and blend again.

To finish and serve

Adjust the seasoning by adding more salt if necessary and sprinkle freshly ground black pepper just before serving. You can accompany this cream with spinach and carrot pancakes for an extra touch of flavor and texture. Serve hot and enjoy this creamy and spiced combination that awakens your senses.

I want to share these tips to enhance your carrot and curry cream

• Control the intensity of the curry: If you are not used to very spicy flavors, start with the suggested amount and adjust in future preparations.
• Use fresh and firm carrots: This ensures a sweet flavor and a creamy texture when cooked.
• The uniform cut: Cutting the carrots into slices of the same size ensures even cooking and prevents some from remaining hard.
• Avoid burning the spices: When adding the curry and turmeric, mix them quickly and lower the heat so they don't burn and bitter the cream.
• Use homemade broth when you can: Enhances natural flavor and avoids the excess salt that commercial broths usually have.
• Adjust the texture: If you like this cream lighter to use as a soup, add extra broth; for a thick sauce, reduce the liquid.
• Garnish to taste: You can add a drizzle of extra virgin olive oil or a little unsweetened natural yogurt to balance the flavor.

Nutritional Information for carrot and curry cream per serving

• Calories: 101 kcal
• Proteins: 1 g
• Fats: 7 g
• Carbohydrates: 7 g
• Fiber: 1 g

These values are approximate and may vary depending on the specific ingredients and quantities used.

5 keys to make your carrot and curry cream perfect

• Use fresh spices: The flavor of your CreamyCurry depends heavily on the freshness and quality of the curry and turmeric.
• Do not exceed the curry: To maintain a balance in flavor, respect the indicated quantities and adjust only if you are already familiar with this mixture.
• Uniform cooking: Cut vegetables into similar sizes to achieve a texture CarrotDelight without hard pieces.
• Whisk the cream well: Use a powerful blender or hand mixer to obtain a homogeneous and creamy mixture without lumps.
• Complement with other flavors: Add a little freshly ground pepper or a few drops of lemon juice to enhance the aromas of the SpiceCream.

When is it ideal to enjoy it?

Carrot and curry cream is perfect for cool winter evenings when you're looking for a warm, nutritious, and flavorful dish. It also works very well as a starter for family meals or informal gatherings, as it is light yet full of character. You can serve it at light dinners accompanied by chicken lettuce wraps or even as a creamy side dish with white fish. Furthermore, this cream is suitable for transitional seasons, spring or autumn, for the delight of the palate without feeling heavy.

Discover in this video how to prepare step-by-step a carrot and curry cream that will highlight each of the carefully chosen aromas and flavors.

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Share your experience cooking this carrot and curry cream

After trying this recipe, I invite you to share how it turned out for you, what variations you made, or if you found any trick to improve it even further. Cooking is a space for experimenting and learning, so don't hesitate to comment on your results or contribute ideas to accompany it. Your tips can help more people enjoy this delight called ZanaCurry!

Culinary glossary for preparing carrot and curry cream

• Sautéing: Cook ingredients in oil over medium heat so they soften and release flavor.
• Turmeric: Yellow spice that provides color and a mild aroma, an essential part of curry blends.
• Vegetable broth: Vegetable cooking liquid used as a base for soups and creams.
• Blend: Blend ingredients until a homogeneous and creamy mixture is obtained.
• Chop: Cut into small pieces, important for even cooking.

Carrot and curry cream

Carrot And Curry Cream: step-by-step recipe baked to perfection with perfect texture. Ideal for sharing. Serve immediately and adjust spiciness and salt to your taste.

Type: Recipe

Cuisine: Mexican

Keywords: cream, carrot, curry, Mexican, soups, recipe, easy, homemade

Recipe Yield: 4 servings

Calories: 180 kcal

Preparation Time: PT35M

Cooking Time: PT20M

Total Time: PT35M

Recipe Ingredients:

• 200 grams of large carrots
• 100 grams of onion (1/2 onion)
• 1 clove of garlic
• 1/4 teaspoon of curry
• 1/4 teaspoon of turmeric
• Sea salt to taste
• Freshly ground black pepper to taste
• 2 tablespoons of extra virgin olive oil
• 120 ml of almond milk
• 1 cup of vegetable broth

Recipe Instructions:

Preparation: :

Preparation: 15 minutes

Cooking: :

Cooking: 20 minutes

Total: :

Total: 35 minutes

Servings: :

Servings: 4

Difficulty: :

Difficulty: Easy

Sauté the onion and garlic: :

Sauté the onion and garlic: In a medium pot, heat the 2 tablespoons of olive oil and sauté the onion cut into small pieces along with the minced garlic clove until the onion is transparent and fragrant, approximately 3 minutes.

Add the carrots and spices: :

Add the carrots and spices: Peel and thinly slice the carrots. Add them to the pot and sauté along with the onion and garlic for 5 minutes. Incorporate the curry and turmeric mixture, and cook for 1 minute to release aromas.

Incorporate liquid and cook: :

Incorporate liquid and cook: Add the cup of vegetable broth and almond milk. Bring to a boil and reduce heat to medium-low; let cook for 20 minutes or until the carrots are tender.

crush and serve: :

blend and serve: With an immersion blender or in a blender, blend until smooth. Adjust the flavor with salt and pepper and serve hot in deep bowls, decorating with a little chopped chives if desired.

Step 1 :

Select fresh, firm, and intensely colored carrots, which ensure a deeper flavor.

Step 2 :

Always sauté the onion and garlic until golden brown, this develops flavors and prevents the cream from being bland.

Step 3 :

Do not overload with spices; start with less and adjust to taste, as curry can vary in intensity.

Step 4 :

When blending, use gentle motions to avoid introducing too much air and get a creamy texture without bubbles.

Step 5:

Store the cream in an airtight container in the refrigerator if you don't consume it immediately, and consume it within 2 days to preserve flavor and texture.

Editor's Rating:
4.9