Curried Carrot Soup
Servings
4Serving size
about 2 cupsThis recipe can be multiplied and makes great leftovers.
Ingredients
| 2 tsp. Olive oil (divided) |
| 2 lb Carrots, raw (peeled and cut into 1 inch chunks) |
| 1 large White onions (diced) |
| 2 Large stalk Celery, raw (diced) |
| 1 tsp., whole Ground cumin |
| 1 1/2 tsp. Curry powder |
| 4 cups No salt added vegetable stock |
| 1 15 ounce can Canned no salt added chickpeas (garbanzo beans) (drained and rinsed) |
| 1/8 tsp. Red Pepper Flakes |
| 1/2 tsp. Salt |
| 1 to taste Black pepper |
Instructions
Place 1 teaspoon of the olive oil in the skillet and add the carrots. Roast, tossing about every 5 minutes, for at least 30 minutes until tender.
While the carrots are roasting, place the remaining teaspoon of olive oil in a large sauce pan over medium high heat.
Add the onion and cook, stirring frequently, for about 3 minutes.
Add the celery and cook, stirring frequently, for another 3 minutes.
Add the cumin and curry powder and cook for about one minute.
Add the vegetable stock, chick peas, red pepper flakes, salt, and pepper. Stir thoroughly.
Reduce the heat to medium-low and simmer for about 30 minutes, until the chickpeas are tender. Stir occasionally.
Remove from the heat. Add the roasted carrots, stir, and let cool for about 10 minutes.
Use a blender or stick blender, puree until smooth.
Serve.
Serve this recipe with one of these vegetable side dishes.
Caesar Salad
Place the garlic, Worcestershire sauce, pepper, lemon juice, mustard, honey, parmesan cheese, and yogurt in a blender or mini-chopper and process until smooth. Chill for at least 2 hours. Rinse the lettuce, drain, and dry in a salad spinner or patting gently with paper towels. Slice the lettuce crosswise and…
Grilled Caesar Salad
Place the garlic, Worcestershire sauce, pepper, lemon juice, mustard, honey, parmesan cheese, and yogurt in a blender and process until smooth. Chill for at least 2 hours. Rinse the romaine lettuce well. Do not detach the leaves from the root. Cut the romaine lettuce lengthwise into two halves. Preheat a…
Iceberg Wedge Salad with Blue Cheese Dressing
Place the lettuce on a plate and top with the pecans and blue cheese dressing.
Napa Cabbage Salad
Combine the vinegar, honey, maple syrup, sesame oil, and soy sauce in a sauce pan. Place over medium-high heat and whisk while bringing to a boil. When the dressing boils, remove it from the heat immediately. Chill for at least 3 hours. Heat a non-stick skillet over medium-high heat and…
Tomato and Endive Salad
Place the olive oil, balsamic vinegar, mustard, maple syrup, salt and pepper in a bowl and whisk together. Add the endive, tomatoes, mozzarella and basil and toss together. Serve.
Zucchini Salad
Whisk together the olive oil, balsamic vinegar, maple syrup, salt, pepper and marjoram. Place in the refrigerator while cutting the zucchini. Cut the zucchini into medium dice. This should be about 1/4 inch cubes. Toss the zucchini, tomatoes and pine nuts together in the vinaigrette. Chill well before serving.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
This soup is sweet, spicy, and savory all at once. Rich, hearty, and full of fiber and great vitamins, it makes a perfect Spring meal with a side salad.
Roasting the carrots helps caramelize them and both sweeten and concentrate the flavor. Simmering them with the rest of the ingredients would result in less carrot flavor.