This week, I found myself with an embarrassment of carrots in the fridge. Three bags, to be exact. I’m pretty good with shopping from a grocery list, so it’s not like I just kept buying carrots, but three weeks in a row our organics basket had carrots in it. I kind of didn’t realize it. So when Jesse said we had to use some up, I decided to experiment. It turned out amazing. So I thought I’d share it with you, because it’s easy, it’s healthy, & it’s delicious!
Curried Roasted Carrot Soup
Ingredients:
2 pounds carrots, peeled & chopped into coins
1 medium onion, chopped
2 tablespoons olive oil
1 tablespoon curry powder
6 cups vegetable stock
Preheat oven to 400. Put carrots & onion into a large roasting pan, & toss with the olive oil. Bake for 45 minutes, stirring every 15 minutes. Take them out & add to a large soup pot, set on medium. Add the curry powder & sauté for about 5 minutes, until quite fragrant. Add vegetable stock & bring to a boil. Reduce heat & simmer for 20 minutes. Use an immersion blender to blend it all up, or use a blender (be careful that the steam doesn’t make the top erupt!).
Eat it up! Super-good with baguette!