Carrot & Curry soup

This weather makes me want to hibernate and make cozy comfort food, anyone else?  I have been making variations of this quick and easy (and healthy) carrot soup for years.  Adapted from my favorite food blog, Smitten Kitchen (Deb, if you are reading this, I love you).  You know all those baby carrots you have in your fridge?  Now is the time to make delicious use out of them.



Adapted from Deb Pearlman at Smitten Kitchen

Serves 4

2 tablespoons of cooking fat (I use bacon fat)
2 pounds of carrots, peeled and diced
1 large onion, finely chopped
4 cloves of garlic, smashed
1/2 teaspoon of cumin
1-2 teaspoons of curry powder
1/2 teaspoon of salt
4 cups of vegetable or chicken broth

HEAT oil in a 4-5 quart heavy-bottom pot over medium heat.  Add carrots, onion and garlic, cumin, curry powder and salt and sauté until it begins to brown.

ONCE vegetables begin to brown, add the broth, using it to scrap any bits stuck to the bottom of the pot.  Cover and simmer until carrots are tender, stirring occasionally, about 30 minutes.

PUREE soup with an emersion blender (worth buying for soups) or in a blender until smooth.

SERVE with crusty bread on a rainy day.

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