So I made up this recipe all by myself after pursuing the interweb for some curry carrot soup concoctions:
1.5 lbs carrots
2 medium kohlrabi
8 cups chicken stock
4 Tbsp curry
1 tsp cayenne pepper
1/2 tsp salt
Combine all ingrediants in a slow cooker.
THIS IS NOT A GOOD RECIPE.
It was full of heat and virtually no flavor. The carrots were not sweet enough to offset the cayenne. There was no fat to give the soup body. It does however, make a lot of soup that I am stuck trying to eat for the next week. So I had to figure out how to offset the heat to make it edible.
Here's some useful knowledge: Acid and dairy offset heat. I added parmesan cheese which helped a little. I added some apple cider vinegar which helped a little and I am serving with a huge dollap of greek yogurt which helps a lot. There you go - maybe my failure be your learning opportunity.