Curry Carrot Soup


Nothing like reaching into a giant bag of organic baby carrots, recently purchased at the store, only to find there were some slimy ones.  I didn’t want to waste the entire bag because only a few were rotten. I tossed out all the nasties and carefully washed the rest and cooked them to prevent further spoiling.  Cooked carrots are good, but 10 cups of them…can you say boring?  Time to create a new recipe.  It was late at night when they finished cooking and I was hungry and tired, so I whipped this up quickly  It turned out to be just the trick for a late dinner.

Curried Carrot Soup

6 cups cooked carrots
2 cups water or veggie broth
1/2 cup nutritional yeast
2 tsp garlic powder
2 tsp onion powder
2 tsp salt
1 tsp ginger
1 tsp paprika
1 tsp cumin
1/2 tsp turmeric
1/2 tsp smoked paprika
1/2 tsp fenugreek
1/2 tsp coriander
1/2 tsp garam masala

Add all ingredients to high speed blender and blend until smooth. Heat to desired temperature and serve. Top with sprig of fresh cilantro or parsley. Makes 4- 2 cup servings

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