Curry Carrot Soup

Name: Curry Carrot Soup
Ingredients: 2 pounds carrots, peeled and chopped into chunks; 1 small onion, chopped; 2 tablespoons olive oil; 2 medium potatoes, peeled and chopped into chunks; 2 tablespoons yellow curry powder; 1/2 tablespoon turmeric; 5 cups vegetable stock; sea salt and pepper, to taste; yogurt and cilantro (for garnish); 1-2 tablespoons heavy cream (optional)

10 ingredients

4 steps

Ingredients

2 pounds carrots, peeled and chopped into chunks
1 small onion, chopped
2 tablespoons olive oil
2 medium potatoes, peeled and chopped into chunks
2 tablespoons yellow curry powder
1/2 tablespoon turmeric
5 cups vegetable stock
sea salt and pepper, to taste
yogurt and cilantro (for garnish)
1-2 tablespoons heavy cream (optional)

Directions

1

Preheat oven to 400 F. Peel and cut carrots into chunks. Combine with chopped onion and toss with olive oil, salt and pepper, curry powder and turmeric.
2

Roast the veggies in the oven for 30-40 minutes or until vegetables are cooked through and tender.
3

Warm the vegetable stock in a large pan and scrape the roasted vegetables into the pan. Puree with a hand immersion blender or in batches in a blender until thoroughly combined and smooth.
4

Taste the soup and adjust the seasonings, salt, pepper and curry powder, and add in the cream (if using). Serve with a garnish of yogurt and cilantro.