Description
My sis and me came up with this recipe when searching for a nice, relatively quick to make and warming dinner dish on one of those cold winter days. This soup is not overly spicy and has a light sweetness coming from the carrots. It makes for a thick soup, so if you like your soup to be less like a puree, you might have to add more broth to it. We served this with recipe #178020, which was very very tasty!
Ingredients
- Carrots
- Potatoes
- White Onions
- Red Onions
- Garlic Clove
- Oil
- Vegetable Broth
- Curry Powder
- Caraway Seed
- Salt And Pepper
Instructions
- Peel and chop carrots and potatoes into small chunks
- Slice the onions, mince the garlic
- Heat the oil in a large heavy pot
- Add the garlic, the curry powder, caraway seeds and the onions and saute for some minutes until lightly browned
- Add the potatoes and carrots and saute on medium heat for another 10 minutes
- Add the broth, cover and let simmer for about 35-40 minutes or until all veggies are tender
- Season with salt and pepper to taste
- Puree soup using a hand held blender until it has the desired consistency-i like it to be still chunky
- Serve with some warm bread of your choice