Never made carrot soup before. And then we were gifted a 5-lb bag of organic carrots and we needed to find something to do with all the carrots. This soup is simple to make, can easily be stored, tastes delicious, and definitely helped to reduce the amount of carrots in our refrigerator.
2 tablespoons vegetable oil
2 teaspoons curry powder
8 medium carrots, peeled and thinly sliced
4 medium stalks celery, thinly sliced
1 medium onion, coarsely chopped
4 cups vegetable broth (we used 2 cubes veggie bouillon and 4 cups water)
2 cups water, or as needed
½ teaspoon salt
Freshly ground pepper, to taste
(Lemon juice, optional)
Preparation (Preparation time approximately 30 minutes):
1. Heat oil in a large pot over medium heat. Saute the onion until tender and translucent. Stir in the curry powder. Add the chopped carrots and celery; cook, stirring frequently, for 10 minutes. Pour in the vegetable broth, and simmer until the carrots are soft, about 20 minutes.
2. Transfer the heated mixture to a blender, and puree until smooth. Pour back into the pot, and thin with water to your preferred consistency. Season with lemon juice (if using), salt, and pepper.
Note: Soup can easily be stored in an airtight container and frozen. Allow it to slowly defrost in the refrigerator before heating it, when you want to use it.
Adapted from recipes from Eating Well and Allrecipes http://allrecipes.com/recipe/curried-carrot-soup/ and http://www.eatingwell.com/recipes/curried_carrot_soup.html
* Carrots are a great source for beta carotene, vitamins C and B, fiber, calcium, iron, and potassium.
* Celery is rich in vitamin A, K, and folate. It also contains antioxidants.