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Creamy Curried Carrot Soup


One fateful night, while Tim and I sipped on some seriously delicious Girl Scouts themed cocktails from Wigle Whiskey, an intriguing challenge was presented to us. Jen Mrzlack, our awesome friend and cofounder of Naturi Organic Greek Yogurt Company, asked us to team up with Naturi and the Sewickley Confectionary and be the cooks for a fierce soup competition. The competition was Explore Sewickley’s Annual Soup Crawl, where 500 hungry soup crawlers trek around town to visit several local businesses and sample the restaurants’ best soup offerings. The crawlers are provided a score sheet, which prompts them to rank the tastiest soup, most unique soup, and “best hosts” of the soup crawl.

Needless to say, we accepted the challenge with great optimism. And I’m sure the delicious and boozy cocktails had nothing to do with the extra boost in confidence to compete against 20+ of our favorite local restaurants. But we definitely have some fight in us, so we prepared ourselves for a soup battle of a lifetime.

The first task at hand was nailing down a tasty soup recipe which highlights one of Naturi’s organic Greek yogurts. Luckily, we have a beloved spicy curried carrot soup recipe that works beautifully with the cool creaminess of Naturi’s Pure organic Greek yogurt. The next challenge was selecting the perfect curry blend. We experimented with several curries from multiple venues, but we ended up LOVING the Rogan Josh curry powder from Penzey’s Spice in the Strip. It has such a beautiful depth of flavor and just the right amount of spiciness to appease even the toughest food critics. The final challenge was to cook 12 gallons of soup. I prepared for battle as I sharpened my knives, triple checked my attack plan (a.k.a soup recipe) and assumed position in my zone (kitchen) for a culinary takedown.

All went as planned (phew) and 12 bright orange and perfectly spiced gallons of soup were ready for their judgement day. Chris from Sewickley Confectionary readied his shop for 500 hungry soup crawlers while Tim meticulously chopped chives. I manned the soup ladle while Jen executed the perfect dollop of Naturi Pure organic Greek yogurt. A perfect pinch of chives were added at the last moment to complete our soup-tastic masterpiece. It was a harmonious dance, which took obsessive precision on all of our parts. But our competition was well-trained and hungry for a win, so there was absolutely no room for error. The Soup Crawl went by in a flash. And after all the soup had be slung, we anxiously awaited the results…

BEST SOUP – 1st Place: B Gourmet/Wild Mushroom Bisque | 2nd Place:Sewickley Hotel/Hotel Chili | 3rd Place: Cochran Hose Company – Sewickley Fire Department/Tomato Soup with Grilled Cheese Crouton

MOST UNIQUE SOUP – 1st Place: LULA Sewickley/Black Bean Coconut | Tie for 2nd Place: Sewickley Confectionery/Pennies Pints Pittsburgh/Naturi with B Gourmet| 3rd Place: 424 Walnut

WE TIED FOR SECOND PLACE!!!!  We are calling it a big win for food bloggers. And it ultimately means you win too because we share our recipes with our readers. I mean, let’s be honest here for a second- try getting a restaurant to share their most creative recipes… not happening.

But that’s what we food bloggers do! So we gladly present to you our Creamy Curried Carrot Soup that won countless votes at the Sewickley Soup Crawl.

Creamy Curried Carrot Soup

carrots onion pm

Ingredients (makes 9 cups)

  • 1 tablespoon extra virgin olive oil, delicate taste
  • 2 tablespoons butter
  • 1 medium onion, chopped
  • 1 1/2 pounds carrots, chopped
  • 1 1/2 tablespoons Rogan Josh Curry Powder from Penzeys Spice
  • 1 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 5 cups vegetable stock
  • 1 cup whole milk by Brunton Dairy Farm*
  • 1 container Naturi Pure Organic Greek Yogurt*
  • Chives

*Items can be purchased at the Sewickley Confectionary

Directions

In a medium pot, heat butter and oil over medium/high heat. Add onions and carrots and saute 5 minutes. Add curry powder, salt, and pepper and cook for 30 seconds. Add vegetable stock. Bring to a boil, cover, and cook until carrots are very tender, about 20 minutes. Transfer mixture to food processor (a Vitamix is great for this) and puree until smooth. Return back to pot and stir in milk. Ladle soup into individual bowls and top with a dollop of Naturi Pure Organic Greek Yogurt and freshly cut chives. Enjoy!

Cheers N’at- Devon and Tim

A big thank you to Jen for inviting us to compete in this awesome soup crawl. And thank you Chelsi for lending us your AMAZING Vitamix- huge time saver. And thank you Chris for letting us set up shop in your place and for the million samples of Gelato ice cream. SO GOOD. And thank you Explore Sewickley for setting up such a great charity event to support the Sewickley Community Center Food Pantry. We enjoyed ourselves thoroughly. And if you ever want to do a beer walk..we’d be happy to help!

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