 |
Prep Time: 5 Minutes Cook Time: 40 Minutes |
Ready In: 45 Minutes Servings: 2 |
|
A warm spicy soup that I made for lunch on a cold, sunny day. Molasses goes wonderfully with curry. Feel free to substitute other vegetables for the carrots, especially potatoes. Goes well with cornbread. Ingredients:
2 teaspoons vegetable oil |
1/2 onion, thinly sliced |
3 cloves garlic, thinly sliced |
2 cups broth |
2 teaspoons blackstrap molasses |
1 1/2 teaspoons curry powder |
1 cup cooked kidney bean |
2 large carrots, cut into 3/4 inch cubes |
1 teaspoon mild vinegar |
salt |
fresh ground pepper |
Directions:
1. In a saucepan over low heat, saute the onions in the vegetable oil until they are soft.
2. Add the garlic and continue cooking until the garlic begins to get soft.
3. Increase the heat to medium-high and add the broth and remaining ingredients, except the vinegar.
4. Once the soup begins to boil, reduce heat to medium-low and simmer uncovered until the carrots are cooked through and the soup begins to thicken.
5. Stir in the vinegar and season with salt and pepper.
|
|