We were all at Whole Foods a few weeks ago and I had the most amazing curried carrot soup from their hot food section. It was the perfect thing for that rainy day-a big bowl of the best soup and a lovely piece of corn bread. So, I went back over when we were done to check the ingredients , so I could recreate it at home, and shit on stick! The second ingredient was HEAVY CREAM. Now, don't get me wrong, I have no problem with fat in food, but COME ON! it's so easy to make soup creamy with out 2 frikken cups of heavy cream-or however ever much they used-so I made my version at home that night-and I swear it was even better-and better for the size of my HINEY.
curried carrot soup
-Saute 2 diced onions in olive oil with 2 tps. of curry powder (less if you are afraid) and let them get nice and golden, about 10 minutes. My favorite curry powder is from dean and deluca, which I got at Whole Foods.
-Add about 4 chopped peeled carrots (all I had were the baby peeled ones, I used half a bag) saute another 5 min and then add veggie broth. I use the stuff in the carton-the whole thing.
-Cover and simmer 30min. Blend with a stick blender until nice and smooth and add 1 cup of canned evaporated skim milk (you could also use coconut milk if you are feeling crazy) add cilantro and blend more, the blender chops the cilantro for you. Salt and pepper to taste.
-serve with a dollop of plain yogurt and a sprig of more cilantro.
yummy!! And It's even better the next day.
