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!





Ingredients:





  • 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






Directions





  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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