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Curried Carrot Soup

September 10, 2012

When the temperature starts to drop, I crave soups. Warm, creamy soups can be calorie bombs and diet de-railers, but this savory soup gets its creaminess and sweetness from seasonal carrots. Check out the great local farms at the Wednesday market this week for fresh carrots!

6-7 large carrots, grated

1/4 cup olive oil

1/2 onion, diced

4 c. water or broth

1 teaspoon garam masala or your favorite curry powder

1/2 teaspoon salt, to taste

Fresh ground pepper

Sour cream, optional

Warm the olive oil over medium heat and add the carrots and onion. Brown for 8-10 minutes, or until soft. Add 4 cups of water or broth and bring to boil. Add masala or curry and salt. Puree with an immersion blender to a smooth consistency. Season to taste and garnish with sour cream, if desired. Serve with warm sourdough bread.
-Courtney Sorrell

One Comment leave one →
  1. October 3, 2012 1:01 pm

    Looks divine. Healing foods that naturally help the body detox can also be delicious. Our bodies are our temples, afterall 🙂

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