Baby Carrot Soup With Cilantro and Curry |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Another fabulous find from our local grocery, Thrifty Foods. Ingredients:
2 tablespoons vegetable oil |
1 lb baby carrots |
1/2 medium onion, chopped |
1 tablespoon curry paste (hot medium or mild) |
2 tablespoons flour |
4 cups vegetable stock |
1/4 cup chopped fresh cilantro |
salt and pepper |
1/4 cup low-fat yogurt (optional) |
Directions:
1. Heat the oil in a pot over medium heat.
2. Add carrots and onion, and cook until slightly softened, about 5 minutes.
3. Mix in curry paste and flour.
4. While stirring, slowly pour in stock.
5. Bring to a boil, and then adjust heat so the soup gently simmers.
6. Cook until carrots are tender, about 20 minutes.
7. Working in batches, puree mixture in a blender or food processor.
8. Return soup to pot and bring back to a simmer.
9. Stir in the cilantro; season with salt and pepper.
10. Pour soup into bowls.
11. If desired, set a spoonful of yogurt in the centre of each bowl.
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