Monday, April 27, 2015

Curried carrot soup

A great, low-calorie soup to prepare from old carrots that lost their vitality. The soup was tasty and delicious with a piece of crusty bread.

2 pound of carrots
1 tbsp olive oil
2 tbsp butter
1 medium onion
1 clove garlic
4 cups chicken stock
2 cups water
1.5 tbsp curry powder
0.5 tsp cayenne
0.25 tsp sugar

Dice the onions. Peel and slice the carrots into chunks. Crush the garlic.

Saute the onions in the butter and oil until translucent. Add the garlic, cayenne and curry powder and cook for 10 seconds. 

Add the carrots, sugar and the stock with the water. Cook for 15 minutes, or until carrots are tender. Use a handheld blender to puree until smooth. Season with salt to taste. Serve warm.

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