This is a great soup to use up those extra carrots from the garden. Perfect hot or cold! Serve with french bread, or a garden salad.
This recipe makes 8 to 10 large servings
2 tbsp vegetable oil
2 large onions (chopped)
4 cloves of garlic crushed (I like lots of garlic, so use a whole bulb)
2 tbsp curry powder, or paste (I like the Thai Kitchen red curry paste)
4 lbs of carrots (peeled and chopped)
8 cups vegetable broth
Sour cream or plain yogurt for garnish (optional)
Cilantro or chives for garnish (optional)
Heat oil in a large pot and saute onions and garlic on medium heat until transparent. Add curry powder and cook for one minute to bring out the flavors. Add the vegetable broth and chopped carrots and cook until the carrots are soft (about 20 minutes or so).
Use a hand blender (immersible blender) and puree until the soup is smooth. Serve with a dollop of sour cream or yogurt and sprinkle with cilantro or chives. (for Vegan’s – omit the dairy topping)