Curried Carrot and Mascarpone Soup


Aromatic and creamy.

    Rating: 0 Stars

    Share It


    1 cupSALERNO - Marscapone, At room temperature
    2 Shallots, Minced
    1 Garlic Clove, Minced
    2 tbspOlive Oil
    5 Carrots, Peeled and Chopped
    1 tbspThai red curry paste
    3 1/2 cupsChicken Stock
    Add to Shopping List


    1. Place the shallots and garlic in oil in a deep saucepan, and lightly salt.
    2. Cover and cook gently for three to four minutes until limp but not brown.
    3. Add the carrots and continue to cook, covered, for 10 minutes over medium-low heat.
    4. Add the curry paste and the chicken stock, and simmer, uncovered, for one hour.
    5. Remove the soup from the heat and pour into a blender or food processor; blend until smooth.
    6. Return to the heat and bring to a simmer.
    7. Whisk in the Salerno Mascarpone Cheese.
    8. Serve immediately.


    Add comment
    • No comments found

    Products Used

    Gay Lea From the Farm

    Sign up for our free newsletter filled with seasonal recipes, exclusive coupons, tips and more!

    You can unsubscribe at any time.
    To download Flash Player 15 from, navigate to <img alt="Born on the Farm - Gay Lea Foods" src="" width="300" height="250" />