Curried Carrot Soup

Curried Carrot Soup

3 C homemade or low-sodium store-bought chicken stock
12 oz. Sugarsnax or other carrots, peeled and cut into 1/2-in cubes (reserve peels and trimmings)
4 T unsalted butter
1 T extra-virgin olive oil
1/4 C finely chopped shallot
1 T curry powder
Coarse salt
3/4 C Israeli (pearl) couscous
1-1/2 C fresh or store-bought carrot juice
Fresh cilantro sprigs, for garnish
Lime wedges, for serving

1. Heat stock, carrot peels, and carrot trimmings in a medium saucepan over low heat 15 minutes. Pour stock through a fine sieve into a bowl; discard solids.
2. Heat 2 T butter and the oil in a medium saucepan over medium-high heat. Add shallt and carrots; cook until slightly softened, about 5 minutes.
3. Stir in curry powder; cook 30 seconds. Add stock; bring to a boil. Reduce heat to medium-low; simmer until carrots are tender, about 10 minutes. Season with salt. Remove from heat; let cool slightly.
4. Meanwhile, bring 1-1/4 C water to a boil in a small saucepan. Add couscous and 1/2 t salt. Cover; return to a boil. Reduce heat to low; cook 6 minutes. Remove from heat; let stand 5 minutes.
5. Working in small batches, process soup in a food processor until smooth. Transfer to a clean saucepan. Add carrot juice. Heat over medium-low heat until warm (do not let boil). Season with salt.
6. Melt remaining 2 T butter in a medium saute pan over low heat. Stir in couscous to coat; cook just until warmed through. Divide couscous among serving bowls; ladle in soup. Garnish with cilntro. Serve with limes.

From Martha Stewart "Living", March 2005