Vegan Carrot Soup
soup with a hint of curry!
Yields: 4 servings
1 large onion,
3 cloves garlic,
4 large carrots,
5 new potatoes,
quartered 2 cups vegetable broth
2 teaspoons grated
1 teaspoon curry
salt and pepper to
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 to allow the carrots to sweat out some of
2. Pour the
vegetable broth into the pot, and season with ginger, curry powder,
salt and pepper. Bring to a boil, then reduce heat to low. Simmer
for 15 to 20 minutes, until carrots are tender.
3. Puree soup in
small batches using a food processor or blender, or if you have an
immersion blender, it can be done in the soup pot. Reheat soup if
necessary, and serve.
Your question and comments are welcome