Sunday, January 16, 2011

Carrot Soup

We ended up with a lot of carrots this week from our CSA. Soup is always the easiest, and tastiest, way to use up a lot of veggies. I even tossed in some squash to enhance the flavor.

This is a simple soup flavored with some Indian spices and coconut milk.

Carrot Squash Soup
large bunch carrots, chopped
large onion, chopped
2 - 3 celery stalks, chopped
1 medium winter squash, peeled, seeded and chopped
2 - 3 cloves garlic
about 1 Tbs cumin
about 1 Tbs garam masala
salt and pepper
1 large piece chopped ginger
about 1 Tbs chili powder
one can coconut milk

Place all the vegetables in a lat pot, and cover with water. Season with salt and pepper and bring to a boil.


After the soup has cooked for about 20 minutes and the vegetables are soft, add in the spices to taste and coconut milk. Puree in a blender or food processor.


Return to heat and re-season with salt and pepper


To serve, garnish with yogurt or sour cream and hot sauce.


1 comment:

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