Since cold weather is slowly creeping up on us it is time to start thinking soups. I love soup. I have only made a few different ones in the past and am excited about this year. I started it off with a curried carrot soup. As I am typing this I have a Veggie and Seitan soup bubbling on the stove. That recipe will follow shortly along with William's Bean Chili recipe and my Jalapeno cornbread. Oh the good eats we will have this Winter.
Curried Carrot Soup
Ingredients:
1 Tbsp Olive Oil
2 Tbsp Earth Balance Butter
1 Medium Onion, chopped
10-12 Medium Carrots, chopped
3 Medium Potatoes, chopped
8 Cups Water
4 Bullion Cubes (2 no chicken, 2 veg)
1 Tbsp Curry Powder
1/2 tsp Ground Cayenne Powder
1/2 tsp Garlic Powder
1/4 tsp Cumin
1 + tsp Sea Salt
To Garnish:
1 Cup Tofutti Sour Cream
Plastic Condiment Squeeze Bottle
Parsley
Directions:
*Preheat medium pot over med-high heat.
*Add oil, butter, onions, and carrots - (saute 5 minutes).
*Add 6 cups stock, all spices, and about 1 tsp salt to the pot .
*Bring to a boil, cover and cook until carrots are tender - (15-20 minutes).
*Remove from heat
*Place in blender in 2 or 3 small batches and puree until smooth
(as you do this, transfer blended soup to a large bowl to make room in blender)
*Return soup to soup pot and place back over low heat.
*Adjust seasonings to taste
To Garnish:
Put sour cream in squeeze bottle. Ladle soup into bowl. Make a swirl of sour cream in bowl from center out. Drag a toothpick across swirl in an "x" pattern, turn bowl, and repeat "x" pattern.
Place a sprig of parsley in center to complete.
November 9, 2010 at 7:16 AM
the flavor and spice was amazing. A full taste. This has moved up to my new favorite
November 27, 2010 at 9:19 AM
what a GORGEOUS! picture. you are really talented! and carrot curry soup sounds amazing