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Carrot Curry Soup

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I made this with fresh carrots from the garden - outstanding! 
Soup and Chili
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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)

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  1. Saute' onions in a large pot over medium heat, stirring frequently.  When almost done (soft), add curry and minced garlic. 
  2. 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.
  3. Add salt and pepper to taste.
  4. 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.
  5. Add more broth or water if the soup is too thick.  Put back on the burner and heat up just a bit more.  
  6. Stir in the lemon juice and serve with a some chopped parsley on top. 
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  • Home
  • Recipes
    • Appetizers
    • Beef, Chicken, and Pork >
      • Beef Recipes
      • Chicken Recipes
      • Pork Recipes
    • Beverages
    • Bread, Biscuits, and Rolls
    • Breakfast
    • Desserts >
      • Cakes >
        • Cake Frostings and Icings
      • Cookies, Brownies, and Bars
      • Pies and Pastries
      • More Desserts
    • German Food
    • Gluten Free
    • Pasta and Pizza
    • Salads >
      • Salad Dressings
    • Sauces
    • Seafood
    • Soup and Chili
    • Vegetables and Sides
  • Fun
    • Kitchen Fun
    • Kids Cook
    • Quotes
  • Menus
    • Seasonal Menus
    • Backyard Fun
    • Brunch
    • Cocktail Party
    • Cozy Nights
    • Elegant and Easy
    • Fiesta
    • Football Fun
    • Happy Birthday
    • Kids Celebrate
    • Picnics
    • Tea Time
  • Tips
  • Garden
  • About
  • A - Z Index