October 29, 2010

Carrot Curry Soup (Vegetarian)

This is a wonderful hearty soup for Fall. It is very pure and natural. Even though is has spices they are not over bearing. Ash and I cooked this up in no time and had it gone in just a few sittings. Tastes amazing with sliced honey crisp apples on top!


  • 1 tablespoon vegetable oil

  • 1 large onion, diced

  • 3 cloves garlic, minced

  • 6 large carrots, sliced

  • 8 red potatoes, quartered with skin on

  • 2 cups vegetable broth (low sodium)

  • 2 teaspoons grated fresh ginger

  • 2 teaspoon curry powder

  • sea salt and pepper to taste


  1. Heat oil in a soup pot over medium heat. Add onion and garlic, and cook stirring often until onion is translucent. Add carrots and potatoes, and cook for just a few minutes.

  2. Pour the vegetable broth into the pot, add ginger, curry powder, salt and pepper. Bring to a boil, then reduce heat to low. Simmer for about 20 minutes, until carrots and potatoes are tender.

  3. Puree soup in small batches using a blender. Enjoy!

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