Baby Carrot Soup With Cilantro And Curry - cooking recipe

Ingredients
    2 tablespoons vegetable oil
    1 lb baby carrots
    1/2 medium onion, chopped
    1 tablespoon curry paste (hot medium or mild)
    2 tablespoons flour
    4 cups vegetable stock
    1/4 cup chopped fresh cilantro
    salt and pepper
    1/4 cup low-fat yogurt (optional)
Preparation
    Heat the oil in a pot over medium heat.
    Add carrots and onion, and cook until slightly softened, about 5 minutes.
    Mix in curry paste and flour.
    While stirring, slowly pour in stock.
    Bring to a boil, and then adjust heat so the soup gently simmers.
    Cook until carrots are tender, about 20 minutes.
    Working in batches, puree mixture in a blender or food processor.
    Return soup to pot and bring back to a simmer.
    Stir in the cilantro; season with salt and pepper.
    Pour soup into bowls.
    If desired, set a spoonful of yogurt in the centre of each bowl.

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