To kick off Soup Week, I'm happy to share with you one of my favorites---carrot curry soup. It's not only really healthy but also superyummy, too. :-)
Here's what I use:
- Nine carrots, scrubbed and cut into 1/2-inch pieces
- Olive oil, 2-3 T
- Onion, 1 medium-sized chopped
- Ginger, 1.5-inch piece finely chopped
- Garlic, 4 cloves finely chopped
- Veggie stock, 6 cups (use less if you prefer a thicker soup)
- Fennel seeds, 1 t
- Curry powder, 1-2 t OR I use 1/2 t each of cumin, turmeric, coriander powder, and asofetida
- Greek yogurt (or regular plain yogurt, sour cream, crème fraîche, etc.), 2 small individual containers
- Parsley, to garnish
First I sauteed the onion, garlic, ginger, and fennel seeds in the olive oil for about 10 minutes, medium heat, stirring frequently until the onion was translucent. Then I added the stock and carrots, brought to a boil, and simmered for 30-40 minutes, until the carrots were soft. After removing from the heat, I used a hand blender (if you don't have one of these, get one! Otherwise, use a regular blender) to cream until smooth, adding the curry spices and yogurt. Finish off with a bit of parsley---or a drizzle of fresh cream! Enjoy!!! :-)
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