Carrot Curry Soup with Couscous

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Carrot Curry Soup with Couscous

 

2 tbsps. coconut oil or organic butter or good olive oil

1 bunch leeks/onion/scallion, diced

3 ‘medium’ carrots, diced

1 medium diced red bell pepper if available or diced jarred pimientos

4 tsps. curry powder

6 cups filtered water

2 cubes low-sodium vegetable broth cubes

1/2 cup dried couscous

1 cup plain low fat yogurt

1 cup low fat milk or soy or rice milk

2 tbsps. fresh thyme, basil or chives, minced

 

This soup is delicate but full-flavored. Be sure to dice the vegetables very

finely to achieve the consistency needed to blend the flavors and please the

eye

Heat or melt the oil or butter in a large stockpot.

Add the vegetables and sauté over very low heat 3-4 minutes.

Stir in the curry powder and cook for a moment or two.

Add the water and vegetable broth cubes and bring to a boil.

Reduce heat, cover, and simmer 10 minutes.

Add the couscous, stir, and cover.

Continue to cook for 6 minutes.

Meanwhile, whisk together the yogurt and ‘milk’ in a bowl.

Add a few tablespoons of the hot soup to the yogurt mixture and stir in. Add a

little more hot soup, and stir again.

The idea is to gradually heat the yogurt so it does not curdle when added to

the soup.

When a warm, thin consistency is achieved, stir the yogurt mixture into the

soup.

Heat through. Stir in the herb of your choice. May be served warm or room

temperature. Yields 4 to 6 servings.

 

 

 

 

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