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.