Carrot Soup

 

 

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

 

Instructions:
 

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.