Curried Carrot Soup

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 4 (14 1/2 ounce) cans chicken broth (use vegetable broth for vegetarian or vegan version) or 4 (14 1/2 ounce) cans vegetable broth (use vegetable broth for vegetarian or vegan version)
• 2 lbs carrots, cleaned and cut into 2 inch lengths
• 1 large onion, chopped
• 1 tablespoon butter (or oil for vegans)
• 2 1/2 tablespoons curry powder
• 1/2 teaspoon turmeric
• 1/4 teaspoon ground ginger
• 1/8 teaspoon cayenne pepper
• 3/4 cup cream (skip for vegans) (optional)
• salt and pepper

Recipe

• 1 saute in a large pot, the onion with the butter until translucent. add the broth and carrots and bring to a boil.
• 2 add all the spices and continue to boil until the carrots are cooked through.
• 3 in a food processor or blender, puree the soup until the texture is smooth. you will need to do this in batches so that it doesn't over flow.
• 4 return to the pot and stir, adjusting the salt and pepper if needed. mix in the cream for a creamy and indulgent version. serve hot.