Curry Carrot Soup

Recipe courtesy of Curtiss Hemm, Pink Ribbon Cookbook.

Ingredients

1 lb. carrots, peeled, cut into 2" pieces
1 medium spanish onion, peeled, cut into 2" dice
3 tbsp. curry powder
1 1/2 qt. chicken broth, organaic, low sodium
1 tbsp. extra virgin olive oil
Sea salt, to taste
Black pepper, fresh ground, to taste

Directions

Combine all ingredients in a medium pot and bring to a boil. Reduce heat and simmer 35 minutes. Remove soup from heat and allow to cool slightly Using an immersion blender, puree the soup until very smooth, or, if using a blender, work in batches to puree soup. Bring pureed soup back to a serving temperature then divide among bowls and serve. The sweet savory spices of curry are a natural contrast to the velvety sweet carrots. This soup can benefit from a drizzle of extra virgin olive oil or a spoonful of low fat sour cream.

Safety Note

If using a blender allow the soup to cool to just above room temperature before you puree the soup and then reheat the rereed soup prior to serving.