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BETH’S CURRIED CARROT SOUP
Serves 4
INGREDIENTS:
1 tbsp (15 ml) olive oil
1 yellow onion
2 celery stalks
¼ (1.75 ml) tsp salt
¼ tsp (1.75 ml) freshly cracked pepper
1 pound (450 g) of carrots, peeled and chopped
6 cups (1425 ml) vegetable broth
½-1 ½ tsp (2.5-7.5 ml) curry (add ½ tsp and see how it tastes, add more if desired)
2 tbsp (30 ml) non-fat sour cream + 1 tsp (5 ml) water
1 tbsp (15 ml) cilantro, chopped
METHOD:
Heat olive oil in a large soup pot. Add onions, celery, salt and pepper. Sautee for 1 minute. Then place lid on pot and cook vegetables on a medium flame until soft and tender.
Add carrots and broth, cook with lid partially on, until carrots are tender.
Transfer soup to a blender and puree in batches. Return soup to cleaned out pot. Add curry in ½ tsp (2.5 ml) increments until it reaches desired “kick”. I like it with the full 1 ½ tsp but you may find that too spicy ☺ so add a little and taste with each addition until the flavor is right for you.
Ladle out into bowls. Garnish with a dollop of the sour cream and sprinkle with the cilantro.
Enjoy!
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