Dinner Tonight: Curried Chicken Soup With Carrots Recipe

• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 carrots, peeled and chopped
• 3 teaspoons curry powder
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground coriander
• 4 cups chicken stock
• 2 tablespoons flour
• 1 pound chicken pieces, skin and bones removed
• Salt and pepper
• Cilantro
• 1/2 cup frozen peas

1. Pour the oil in a large pot and turn the heat to medium. Add the chopped onions and carrots and cook for 12 minutes, stirring occasionally.
2. Toss in the curry powder, ground cardamom, and ground coriander to the pot and stir together. Cook for 2 minutes, until aromatic.
3. Dump the mixture into a blender. Pour in 2 cups of the stock and process until smooth.
4. Season the chicken pieces with a liberal amount of salt and pepper. Then dump them in the now empty pot. Cook over medium heat for five minutes, turning the pieces to brown on all sides. There should be enough oil left from the onions and carrots. If not, add a tablespoon.
5. Pour the pureed mixture into the large pot, along with the rest of the stock. Bring to a boil, and then simmer for 25 minutes.
6. Toss in the frozen peas. Serve with a few sprigs of cilantro and season to taste with salt and pepper.

olive oil, onion, carrots, curry powder, ground cardamom, ground coriander, chicken stock, flour, chicken, salt, cilantro, frozen peas

Taken from www.seriouseats.com/recipes/2008/04/dinner-tonight-curried-chicken-soup-with-carrots-recipe.html (may not work)