Friday, September 7, 2012

Cold Carrot Ginger Curry Soup

This soup is one of my favorites for warmer weather. Creamy and spicy and slightly sweet. I like to store it in mason jars, looks nice and makes a perfect serving size for lunch.

1 c chopped onion
1 c chopped celery
3 c chopped carrot
3 cloves garlic, chopped
1 -1/2 tsp grated ginger ( depends on how much spice you like)
1 tsp curry powder
1/2 tsp salt (I would wait until the end to add more salt, the flavors change when it gets all blended)
1 TB vegetable bouillon and 5 cups of water OR low sodium vegetable broth

Sauté the onion, celery and carrot in a tablespoon or so of olive oil over medium heat for about five minutes. Add the garlic, ginger, curry and salt and cook a few minutes more before adding the water/vegetable broth. Bring to a boil, then lower the heat and simmer for 20-25 minutes until the carrots are tender.
When the soup has cooled a bit, puree in batches in a high speed blender. Add a bit more salt if you like and maybe a bit of water.  Cool for several hours before serving. Yields 7-8 cups.

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