Delicious and easy recipe courtesy of Williams-Sonoma:
- 4 slices prosciutto
- 2 tbsp paleo cooking fat (I used coconut oil)
- 1/2 yellow onion, diced
- 1 garlic clove, minced
- 1 lb carrots, peeled, halved lengthwise, and cut into 1/2-inch slices
- 1 tsp curry powder
- 3 cups chicken stock
- salt and pepper to taste
- fresh cilantro, chopped (optional)
- Preheat oven to 350 degrees Fahrenheit. Place wire rack over baking sheet.
- Lay prosciutto on wire rack. Cook in oven until crisp, approximately 20-25 minutes.
- Over low heat, melt cooking fat and saute garlic and onion until tender, approximately 2-3 minutes. Stir occasionally.
- Increase to medium heat. Add carrots and cook for 3-5 minutes, stirring occasionally.
- Add curry powder, salt, and pepper and cook until fragrant, approximately 1-2 minutes. Stir occasionally.
- Increase to high heat. Add chicken stock and bring soup mixture to a boil.
- Reduce heat to medium, cover, and simmer until vegetables are tender, approximately 15 minutes.
- Carefully add soup mixture to Vitamix and blend on variable speed until smooth.
- Pour soup into bowls and crumble crisped prosciutto (cooled to room temperature) on top.
- Garnish with fresh, chopped cilantro.
The Williams-Sonoma recipe uses a soup maker & blender. I used a combination of a dutch oven and my vitamix. Be cautious if transferring to a conventional blender and read the user guide. Many blenders will not respond well to hot liquids (i.e., the lid will explode off sending hot liquid all over your kitchen).
I assume the soup would still taste awesome if made with vegetable broth and without the prosciutto (vegetarian style), but it would lack protein.