Curried Carrot Soup
Servings: 4
Total Time: 45 minutes
Ingredients
1 TBSP olive oil
2 pounds carrots, peeled and chopped
2 medium shallots, finely chopped
1 TBSP curry powder
6 cups vegetable broth
salt & pepper
Directions
1. Heat the oil in a dutch oven or large pot over medium heat.
2. Add the shallots to the pot and cook, stirring occasionally, about 1 minute.
3. Add the carrots, curry powder, 1/2 tsp salt, and broth to the pot.
4. Increase heat to medium-high and bring to a boil.
5. Reduce heat to medium and cook, stirring occasionally, until carrots are tender, about 25 minutes.
6. Puree the soup, in batches, in a blender or food processor.
7. Return the pureed soup to the pot. Add salt and pepper to taste and warm back up over medium heat if necessary.
2. Add the shallots to the pot and cook, stirring occasionally, about 1 minute.
3. Add the carrots, curry powder, 1/2 tsp salt, and broth to the pot.
4. Increase heat to medium-high and bring to a boil.
5. Reduce heat to medium and cook, stirring occasionally, until carrots are tender, about 25 minutes.
6. Puree the soup, in batches, in a blender or food processor.
7. Return the pureed soup to the pot. Add salt and pepper to taste and warm back up over medium heat if necessary.
Notes & Tips
Soup can be served hot or cold, great either way.