Curried Carrot Soup

Curried Carrot Soup

Ingredients:

• 2 lbs carrots, coarsely diced

• 5 to 6 cups chicken broth

• 3 tbsp chopped onion

• 2 garlic cloves, crushed

• 1 tsp chopped ginger

• 1 1/2 tsp curry powder

• 1/2 tsp ground turmeric

• 1/4 tsp ground cinnamon

• 1/2 tsp toasted ground cumin

• 1/2 tsp toasted ground coriander

• 1 tsp fresh thyme leaves

• 1 tbsp olive oil

• salt to taste

• chopped chives for garnish, optional

• sour cream for garnish, optional

• pinch of cayenne, optional

1. In a small bowl combine garlic, ginger, curry powder, turmeric, cinnamon, cumin, coriander and thyme. Add 1 to 1 1/2 tablespoon water and mix to combine. Set aside.

2. Heat a soup pot on medium heat. Pour olive oil into pot; saute onion for about 3 minutes. Add curry paste mixture to saute onions, lower heat and cook stirring for 3 minutes.

3. Add carrots to pan, season with salt and cook for 3 to 5 minutes, stirring occasionally.

4. Pour broth into pan, bring heat up to medium high. Bring broth o a boil, reduce to simmer and let cook for 15 to 20 minutes, until carrots are tender.

5. Blend soup using an immersion blender.

6. Add a dollop of sour cream and swirl gently into soup. Garnish with chives and cayenne, if desired.

Serves: 4

Notes&Tips:

• I always look forward to fall, as I get to make plenty of soup to keep my family warm. The most difficult part for me in making soup is to decide what soup to make and what new combination I can concoct.

• This Curry Carrot Soup will not only help to warm you inside and out but it will also help to stave off any oncoming cold virus.

• If you do not have an immersion blender, carefully transfer the soup into a standard blender in portions (blender should be no more than 2/3 filled). Blend until carrots are liquefied.

• This soup works well with garlic bread and a tomato/cucumber salad.