My sister gave me a recipe that her friend, Lacey, makes all the time. It involves curry.
I’ve never had curry.
My sister loves curry.
How is it that I’ve NEVER had curry?
Since I’ve been trying a lot of new things lately, I figured I’d give it a try.
I’m SO glad I did! Here’s the recipe, altered a little.
Curried Carrot Soup
- 1 medium potato or 2 small potatoes, diced
- 5 large carrots, diced
- 2 cups water
- 2 vegetable bouillon cubes
- 1 tsp. curry powder
- 1/2 tsp. dried basil
- 1 cup unsweetened soymilk (not pictured below)
Add the water and bouillon cubes to a medium saucepan and heat to dissolve bouillon.
Add potatoes, carrots, curry, and basil. Bring to a boil and boil for 20 minutes, stirring frequently.
After 20 minutes, take off the heat and let cool for a few minutes. It’ll look something like this:
Add contents to a food processor and blend until smooth. Put contents back in saucepan, over medium heat and add soymilk, stirring to blend well. Cook just until soup is hot again.