Velvet Curried Carrot Soup |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Delicious vegan version of the creamy carrot soups here. I like to grate the carrots to cook faster, but chop them as you like and have the time for. The key to this pureed soup is the zucchini; it soaks up the flavors of the soup, but doesn't add much taste, also a great way to hide greens from kids. It makes the soup feel softer, fuller somehow, as if cream was added. You don't have to puree it, but I feel that doing so lends a more sophisticated look to it-perfect for a starter if you are having guests. If this is the case, garnishing with chives, cilantro or thin lemon slices would be delicious and look beautiful. Ingredients:
1 teaspoon olive oil |
1 small onion, chopped |
1 fat garlic clove, minced |
1 teaspoon thyme |
1 bay leaf |
5 large carrots, grated |
1/2 zucchini, chopped |
1 liter vegetable stock or 1 liter chicken stock |
2 tablespoons curry powder |
salt and pepper |
Directions:
1. Coat bottom of pot with olive oil and sauté onions, garlic, thyme and bay leaf till fragrant.
2. Add carrots and stir to coat.
3. Add stock, zucchini, curry and salt and pepper.
4. Cook about 15 minutes, till veggies are soft.
5. Puree in batches, or use a hand held stick blender. You want this pretty fine. It will be thick as well.
6. Return to the pot, check the seasonings and dive in!
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