Curried Carrot and Red Pepper Soup

[Guest guest]

Curried Carrot and Red Pepper Soup

 

This was so nice, my husband ate 2 bowls. I used a medium curry, he said its

was best that way.

 

2 tbsps. vegetable oil

1 lb. mini carrots

1 medium red bell pepper, chopped

1/2 medium onion, chopped

1 garlic clove, chopped

1 tbsp. mild, medium or hot curry powder

3 tbsps. flour

4 cups vegetable stock

salt to taste

thick plain yogurt and cilantro sprigs, for garnish (optional)

 

Heat the oil in a soup pot set over medium heat. Add the carrots, bell pepper,

onion and garlic and cook 5 minutes. Stir in the curry powder and cook 1 minute

more. Mix in the flour, and then slowly pour in the stock. Bring the soup to a

simmer and cook 10 to 15 minutes, or until the carrots are quite tender. Puree

the mixture in a food processor and then return to the soup pot and to a simmer;

season with salt. Ladle the soup into bowls, garnish each with a spoonful of

yogurt and a cilantro sprig and serve. Serves 4.