Curried Carrot Soup

A flavour packed soup that's thick, filling, creamy and indulgent.

15 minutes

40 minutes

Difficulty

This is our estimate based on online research.
Calories:	102
Fat:	0 g
Carbohydrates:	14 g
Protein:	1 g
Calculated per serving.

by Paleo With Mrs P

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Serves: 4

Ingredients

1000 gram 1000 gram 1000 gram Carrots
8 oz 8 oz 8 oz Yellow Onion
3 clove 3 clove 3 clove Garlic
1 tsp 1 tsp 1 tsp Curry Powder, e.g., chopped, sifted, fresh
1 tsp 1 tsp 1 tsp Cumin, e.g., chopped, sifted, fresh
.5 tsp .5 tsp .5 tsp Black Peppercorns, Ground Fresh, e.g., chopped, sifted, fresh
750 ml 750 ml 750 ml Vegetable Broth, e.g., chopped, sifted, fresh
1 tsp 1 tsp 1 tsp Sea Salt

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Slice the carrots and set aside
In a deep pan place a glug of olive oil over high heat
Once hot enough add the onion and garlic in to the oil and fry off until golden brown
Add in the spices, salt and pepper and fry for about 3-4 minutes
Now add in the chopped carrots and cover in the onion / spice mix until fully coated
Pour over 750 ml stock and bring to boil
Once boiling, turn to simmer and place pan lid and leave for 30 minutes or so
Using a hand blender, blend the carrots in the water until smooth and creamy. If the consistency is to think then add a cup of boiling water at a time until desired consistency
Season to taste