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.

dsc_5359dsc_5357dsc_5362dsc_5366dsc_5367dsc_5368dsc_5361

DSC_5371.JPG

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.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s