Wednesday, November 21, 2012

For Cold Days...Curry Carrot Soup

So, living in South Florida pretty much means a lack of chilly days (in the time that I've lived here, it has gotten down to maybe 64 degrees Fahrenheit). That being said, I still love hot soup. And this one is a winner. I made a great big batch and then froze it in small portions to thaw out and microwave for lunch. So tasty.
Curry Carrot SoupIngredients
 2 Tbs vegetable oil
1 Tbs yellow curry powder
4 cups of carrots, chopped or shredded
4 cups of chicken or vegetable broth
2 cups of water (or as needed).
Salt, to taste.


          1. Heat oil in a large pot over medium heat. Saute onion until tender and translucent. Stir in the curry powder. Add the chopped carrots, and stir until the carrots are coated. Pour in the vegetable broth, and simmer until the carrots are soft, about 20 minutes.
          2. Transfer the carrots and broth to a blender, in small batches, and puree until smooth. Pour back into the pot, and thin with water to your preferred consistency.
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