Saturday, March 17, 2012

Curried Carrot Soup with Tarragon Oil

When I found this soup in Food & Wine, it sounded really good. However, it did not turn out very tasty. It is not clear from the description whether to cook the carrots covered or in an open pot. If you do the former, there is way too much water for the amount of carrots in the soup. When adding water to the carrots I noticed that 7 cups would be too much and used only about 4 cups. Still, the soup didn't have a great deal of taste. I would definitely use more curry powder next time (though in all likelihood, there won't be a next time).


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