Recipe
Curried Carrot Soup
6 servings
Ingredients
- 1 Tbsp canola oil
- 1 large yellow onion, coarsely chopped
- 1 clove garlic, smashed
- 2 tsp curry powder
- 1 1/2 pounds organic carrots, unpeeled but scrubbed, sliced into 1/4-inch thick rounds
- 1/2 inch piece fresh ginger, peeled and finely chopped
- 3 cups low-sodium vegetable broth
Directions
- Heat oil in a medium saucepan over medium heat. Add garlic and curry powder, and cook about 30 seconds, stirring constantly.
- Add carrots, onion, ginger, onion, and broth, and bring to boil over medium high heat. Reduce heat to medium-low, and simmer until carrots are tender (about 20 minutes)
- Working in batches, purée soup in a blender or use an immersible hand blender to blend soup until smooth.
- Serve hot or cold.
