Tuesday, November 3, 2009

Curried Carrot Soup

From the web

2 lb carrots, chopped
1 onion, chopped
1 Tbsp vegetable oil
3 tsp ground curry powder
4 C vegetable broth (or water and vegetable bouillon)
2 C water

1. In a saucepan, sauté the onion in the oil until translucent, and add the curry.
2. Add the chopped carrots and stir until the carrots are coated with the onions and curry. Then add the vegetable broth and simmer until the carrots are soft.
3. Transfer the carrots and broth to a food processor and purée until smooth. Pour back into the pan and add up to 2 C water, depending on desired thickness.

Optional other seasonings to add, to taste: cinnamon, nutmeg, pinch of sugar.

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