Carrot Soup with CurrySubmitted by: LUVRUNNIN
IntroductionI modified a squash soup recipe from memory. I made this for my Nutrition class final. This recipe is so easy! I modified a squash soup recipe from memory. I made this for my Nutrition class final. This recipe is so easy!
2 Tbsp. Butter
1 to 1.5 lbs. Carrots, chopped
1 large onion, chopped
2.5 tsp. Better Than Bouillon Vegetable Base
2.5 cups Water
2 tsp. Honey
2 tsp. Curry powder
Salt to taste
1 tsp. Lemon juice
Add chopped carrots and vegetable broth. Bring to a boil. Reduce heat to medium-low. Cover, and cook for 20 minutes, or until carrots are soft.
Remove from heat and, with a hand blender, blend the contents of the pot until smooth. Add the honey, curry, lemon juice, and salt to taste.
Serving Size: Makes 10 1/2-cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user LUVRUNNIN.