Quick, easy, and delicious, this soup with warm your stomach. It has that comfort food vibe with great flavor. Using pre-shredded carrots is what makes it so easy. Either regular orange carrots or rainbow carrot shreds will work. Add some lemon zest on top and a lemon wedge on the plate to add some freshness and lighten the spiciness of the soup. Serves 2 but easily doubled.
Put a 4-quart pot on over medium heat and add:
1 tablespoon olive oil
Heat until shimmering before adding:
1 small onion, finely diced
Cook the onion until translucent and then add:
1/2 to 1 teaspoon curry powder (depending on how spicy you want the soup)
Stir the curry powder into the onion and heat until just fragrant, about 30 seconds. Add:
2 cups shredded carrot
Stir to coat the carrots in the onion and curry mixture before adding to the pot:
1 to 1 1/2 cups stock (I used chicken bone broth but a mild vegetable broth would also work and keep this soup vegan; want to cover the carrots completely but not drown them)
1/2 teaspoon sea salt and 1/4 teaspoon ground black pepper (to taste)
Cook over medium low heat until carrot is softened, about 20-25 minutes, covered. Put the carrot mixture into a blender and add:
1/2 to 1 cup oat milk
Start with the 1/2 cup and add more if the mixture needs to be thinned to your taste. If the carrot mixture is really hot, cover the top of the blender with a kitchen towel and don’t fill it more than 1/2 full or you’ll have an explosion of hot soup all over your counter! Start blending on the lowest speed and as it purees, increase slightly. Should only take 30-45 seconds to blend. Serve with lemon zest and a wedge of lemon on the side. Serving it on the side allows the person eating that bowl to add as little or much of the lemon as they like. [I learned this trick from a Vietnamese chef and it really does mellow out the curry.]
cookingwithoutallergens 