I made this with fresh carrots from the garden - outstanding!
Ingredients
2 Tbsp olive oil
1 onion, chopped
1 clove garlic, minced
1 & 1/2 tsp curry powder
salt and pepper
3 1/2 cups of chicken broth (or vegetable broth)
2 pounds carrots, peeled and sliced
juice of 1 lemon
2 tablespoons chopped fresh parsley(optional)
2 Tbsp olive oil
1 onion, chopped
1 clove garlic, minced
1 & 1/2 tsp curry powder
salt and pepper
3 1/2 cups of chicken broth (or vegetable broth)
2 pounds carrots, peeled and sliced
juice of 1 lemon
2 tablespoons chopped fresh parsley(optional)
Steps
- Saute' onions in a large pot over medium heat, stirring frequently. When almost done (soft), add curry and minced garlic.
- Add carrots and broth, then bring to a boil. Quickly reduce heat to a simmer and continue to cook until carrots are tender - about 15 to 20 minutes.
- Add salt and pepper to taste.
- Turn off the heat!! Very important!! Use a hand stick-blender or potato masher and puree the carrots right in the pot. (Be careful; it’s hot!) Set aside.
- Add more broth or water if the soup is too thick. Put back on the burner and heat up just a bit more.
- Stir in the lemon juice and serve with a some chopped parsley on top.