Saturday, 7 April 2012
Curried Carrot Soup
Maybe it's all this bunny paraphernalia, but carrot's seemed like a good idea. Being alone (and admittedly, pretty bored) this Easter weekend, I figured I should make something new and fun (and carroty). This soup, although the majority being carrots, also has a lot of butternut squash (my fav), ginger, onion and garlic... but not much else. See below.
2 cloves of garlic, finely chopped
1 inch piece of ginger peeled and finely chopped
1/2 an onion, chopped
3 big (massive, in my case) carrots, chopped
1 small butternut squash, chopped
1 tsp curry powder
a few dashes of black pepper
(additionally, a dash of cayenne would work well)
About 5 cups of water or vegetable stock
1. In a large pot, heat olive oil and cook garlic, ginger and onion until fragrant and starting to soften.
2. Add carrots and butternut squash. Add water or stock, add spices.
3. Cover and bring to a boil. Once it reaches a boil, turn the heat down to medium and simmer, covered for about 30 minutes, or until the carrots and squash are soft enough to be "smushed" up again the side of the pot with a spoon.
4. Turn off the heat and allow to cool for a bit. Using a blender, puree the mixture and pour into a second pot. Reheat if necessary! EAT.