Curried Carrot Soup

  • 1 onion (chopped)
  • 1 clove garlic (minced)
  • 2 stalks celery (chopped, optional)

In large soup pot saute in 2 tablespoons olive oil until soft.

  • 2 pounds / 1 kg carrots or sweet potatoes (chopped)
  • 6 cups / 1.5 L vegetable broth
  • 2 teaspoons curry powder

Add and bring to a boil.  Simmer until carrots are tender, about 20 minutes.  Remove from heat, cool slightly and puree.

  • 1 teaspoon lemon juice or 1 cup / 250 ml apple cider
  • Salt and pepper to taste

Add and still well.  Serve with a dallop of yoghurt.

 

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