Baby Carrot Soup with Cilantro and Curry

[Guest guest]

Baby Carrot Soup with Cilantro and Curry

 

2 tbsps. vegetable oil

1 lb. baby carrots

1/2 medium onion, chopped

1 tbsp. hot, medium or mild curry paste

2 tbsps. flour

4 cups vegetable stock

1/4 cup chopped fresh cilantro

salt and pepper to taste

1/4 cup yogurt, optional

 

Heat the oil in a pot over medium heat. Add carrots

and onion and cook until slightly softened, about 5

minutes. Mix in curry paste and flour. While stirring,

slowly pour in

stock. Bring to a boil, and then adjust heat so the

soup gently simmers. Cook until carrots are tender,

about 20 minutes. Working in batches, puree mixture in

a blender or food processor. Return soup to the pot

and bring back to a simmer. Stir in the cilantro;

season with salt and pepper.

Pour soup into bowls. If desired, set a spoonful of

yogurt in the centre of each bowl.

 

 

 

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