Curried Carrot Soup

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Curried Carrot Soup

 

 

1 medium onion, chopped

2 tbsps. olive oil

1 lb. carrots, chopped

2 garlic cloves, chopped

1/2 tsp. yellow mustard seed

1/2 tsp. turmeric

1/2 tsp. ginger

1/2 tsp. cumin

1/4 tsp. cinnamon

1/8 tsp. cayenne

1 tbsp. lemon juice

1 cup water

3 tbsps. ghee

3 tbsps. flour

4 cups soy milk, water

1 tbsp. honey or other sweetener

 

 

Saute onion in olive oil till golden. Add carrots, garlic, spices & lemon

juice. Cook for 2 to 3 minutes, stirring constantly. Add water, cover

pan tightly & simmer until the carrots are tender, about 20 minutes.

Puree in a blender. Add small amounts of soy milk or water if necessary.

In a pot, melt ghee & add flour. Cook for 2 minutes, stirring often. Add

the rest of the soy milk & sweetener. Cook stirring until the sauce is

very hot.

Combine sauce with puree. Heat for 10 minutes & then serve.

Serves 8.

 

 

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