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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 6 |
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The other vegetables in this soup not only make it very nutritious, but help the soup from being too sweet. Ingredients:
4 tablespoons butter |
1 onion, diced |
8 cups water |
2 lbs carrots, peeled and coarsely chopped |
2 large potatoes, peeled and coarsely chopped |
2 cups shredded lettuce |
2 celery ribs, chopped |
1 teaspoon curry powder |
1 cup heavy cream |
salt, as needed |
black pepper, as needed |
Directions:
1. In a dutch oven or other large soup pot, melt the butter over medium heat and saute the onion until it is clear but not yet brown.
2. Add the water, carrots, potatoes, lettuce, celery and curry powder. Simmer, covered, over medium-low heat until everything is very tender, at least 40 minutes. Let the soup cool for about 15 minutes.
3. Puree in batches, and then return the pureed soup to the dutch oven (this soup freezes well at this point).
4. Add the cream and salt and pepper to taste. This soup tastes good with extra black pepper.
5. Heat until hot but not yet boiling.
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