Spicy Curried Carrot Soup
A fantastic light, spicy and nutritious
soup that is low calorie and filling. I use the “Nelson” carrot variety
from the farmers market for their superior sweet taste
and fine, (not woody), texture.
5 large carrots
½ large red onion
½ red pepper
3 large cloves garlic
32 oz. box of chicken stock
2 T. Better than Chicken Bullion
3 bay leaves
1 tsp. curry powder ( I use Sharwoods Hot brand)
4 C. 2% milk
¼ C. roughly chopped parsley
Wash and peel carrots. Cut off and discard ends. Chop carrot into ½” chunks. slice ½ red pepper and red onion into 1” X ¼” pieces. Smash and remove outer skin from garlic cloves.
Place all ingredients above in a soup pot and cover with chicken stock. Bring to a boil and reduce to a simmer. Add curry powder and bullion, cover pot and continue to cook until carrots are very soft. Process all but ½ C. of vegetables in a food processor until well blended. Return puree to pot and add the 1/2 cup of chopped vegetables, milk and parsley. Adjust seasoning and milk to taste. Serve in bowls with freshly cracked pepper on top.