With Optional Lamb Meatballs
A new take on a classic, inspired by my grandma's carrot soup. Hopefully she is not offended by my interesting tweaks that I have made to her recipe.
2 Tbs. Butter
1 Onion, Chopped
1 ½ pounds of fresh Carrots, roughly chopped
1-2 tsp. Curry Spices, your personal blend, or something pre-blended
2 Inches of Fresh Ginger Root
3-4 C. Chicken or Vegetable Stock, homemade is best
4 oz. container of Prodigal Farm’s chevre (or go for the Bollywood Poire chevre)
1 C. Frozen Peas
Curried Lamb Meatballs (recipe will follow)
- In a medium sized soup pot on medium heat, melt butter and add the onion. Cook onion, stirring occasionally, till tender. (about 3-4 minutes)
- Add the chopped carrots and curry spices. Cook and stir occasionally for another 5 minutes.
- Add the stock, beginning with 3 cups, and if it looks like more liquid is needed to cover the vegetables, add the additional cup of stock.
- Allow the soup to simmer on medium low heat for 30 minutes to 1 hour. After 20 minutes of simmering it is advisable to put a lid over the pot to ensure there is still liquid in your soup.
- Grate the ginger on the medium sized holes on a box grater or microplane grater.
- If you have an immersion blender, no need to let the soup cool before pulsing, so go ahead and pulse until desired level of chunkiness is reached.
- Add the peas; to retain their vibrant color, they only need to heat up, not cook. Add the optional lamb meatballs. Serve.
Optional Mini Curried Lamb Meatballs
8 oz. ground lamb
1 tsp. Curry Spices (pre-blended or your own custom blend)
½ tsp. Salt
¼ tsp. Black Pepper
¼ onion, grated on big holes of box grater
(Note: I usually will make these after the stock is added to the pot and as the soup is simmering)
- Preheat oven to 400°
- Prep ahead by placing a baking sheet on your prep area. Add all the ingredients to a small mixing bowl mix and mush to incorporate the spices and onions throughout the meat.
- Roll into marble sized balls and place onto your baking sheet.
- Bake the meatballs into the oven for 15 minutes.
- Once the soup is blended, you can add these to your soup. These meatballs are also tasty with other homemade Indian inspired curries, like saag (made with either: spinach, chard, kale, or all three), or tikka masala.