Curried Carrot Soup

26.09.2008 | Author: Cook | Posted in Vegetarian
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Curried Carrot Soup


Servings: 8
Ingredients: 

  • 1 md Onion, chopped
    • 

  • 2 tb Olive oil
    • 

  • 1 lb Carrots, chopped
    • 

  • 2 ea Garlic cloves, chopped
    • 

  • 1/2 ts Yellow mustard seed
    • 

  • 1/2 ts Turmeric
    • 

  • 1/2 ts Ginger
    • 

  • 1/2 ts Cumin
    • 

  • 1/4 ts Cinnamon
    • 

  • 1/8 ts Cayenne
    • 

  • 1 tb Lemon juice
    • 

  • 1 c  Water
    • 

  • 3 tb Ghee
    • 

  • 3 tb Flour
    • 

  • 4 c  Soy milk, water
    • 

  • 1 tb Honey or other sweetener
    •

Saute onion in olive oil till golden. Add carrots, garlic, spices and lemon
juice. Cook for 2 to 3 minutes, stirring constantly. Add water, cover
pan tightly and 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 and add flour. Cook for 2 minutes, stirring often. Add
the rest of the soy milk and sweetener. Cook stirring until the sauce is
very hot.

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

Joel Rapp, ‘Mother Earth’s Vegetarian Feasts’

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