Great Curried Carrot Soup
Source: Bob Kattenburg and Jill McFadden, The Critical Edge Knife Sharpening
1 stick butter
1 medium onion, chopped
2-4 cloves garlic, coarsely chopped
1 pound carrots, unpeeled and coarsely chopped
½ teaspoon dry mustard
½ teaspoon turmeric
½ teaspoon ground ginger
½ teaspoon cayenne
½ teaspoon ground cumin
½ teaspoon ground cinnamon
1 tablespoon lemon juice
1 quart water
Salt, to taste
Yogurt, for serving
- Heat a heavy-bottom pot over medium flame, add butter and sauté onions, garlic, carrots and spices until everything comes together and vegetables begin to soften.
- Add lemon juice and water. Bring to a gentle boil. Turn down the heat and reduce to simmer until carrots are completely tender.
- Cool slightly, then puree in blender until smooth. You may have to do this in batches.
- Serve with dollop of yogurt (Greek is really good), sour cream or crème fraiche. Soup can be served hot or cold.