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CURRIED CARROT SOUP
Active Time : 20 minutes Total Time : 45 minutes Serves : 6 servingsINGREDIENTS
- 2 tablespoons organic extra virgin olive oil
- 1 1/2 pounds organic whole carrots peeled, chopped
- 1 cup chopped onion
- 1/4 cup roughly chopped garlic
- 1 tablespoon organic curry powder
- 1/8 teaspoon organic ground cayenne pepper
- 1 32 ounce container organic vegetable broth
- 1 medium organic russet potato peeled, cubed
- 1 cup organic 2% reduced fat milk
DIRECTIONS
In large stock pot or Dutch oven, heat oil over medium-high heat. Add carrots, onion and garlic. Sauté until onions are softened (about 5 minutes).
Stir in curry powder and cayenne pepper; stir to coat vegetables. Add in vegetable broth and potato.
Bring to a boil. Reduce heat; simmer until vegetables are tender (about 25 minutes).
Remove from heat. Purée soup with an immersion blender or in batches in a food processor or blender (return puréed soup back to pot).
Stir in milk; salt and pepper to taste. Heat through.