Curried Carrot Soup
Makes: 8-10 servings
Carrots take on a whole new personality in this smooth and spicy soup
Ingredients:
- 2 small onions, chopped
- 2 cloved garlic, minced
- 1 tbsp fresh ginger, grated
- 4 tbsp olive oil
- 4 lbs carrots, chopped
- 6-8 cups vegetable or chicken broth
- 4 tsp curry powder
- 1-2 tsp salt, to taste
- 1-2 tsp lemon juice (optional)
- Optional: a dollop of plain yogurt per person
Instructions:
- In a large soup pot, sauté onion in olive oil for about 5 minutes or until tender. Add garlic, ginger and curry powder. Cook, stirring constantly, for 1-2 minutes.
- Add carrots, broth and salt to pot. Simmer until carrots are very tender, about 20 minutes. Remove from heat, cool slightly and puree.
- Return puree to large pot. For a more tangy soup, add lemon juice and stir well. Adjust consistency by adding water or broth. Heat over medium heat, stirring frequently. Do not boil.
- Serve soup hot, with a dollop of yogurt (optional).
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