Recipe by pdxjosh
A warm spicy soup that I made for lunch on a cold, sunny day. Molasses goes wonderfully with curry. Feel free to substitute other vegetables for the carrots, especially potatoes. Goes well with cornbread.
Top Review by Missy Wombat
The ingredients in this recipe are bit of an odd combination but they do work in a funny kind of way. Don't forget the vinegar to offset the molasses as the taste of blackstrap molasses is quite strong.
- 2 teaspoons vegetable oil
- 1⁄2 onion, thinly sliced
- 3 cloves garlic, thinly sliced
- 2 cups broth
- 2 teaspoons blackstrap molasses
- 1 1⁄2 teaspoons curry powder
- 1 cup cooked kidney bean
- 2 large carrots, cut into 3/4 inch cubes
- 1 teaspoon mild vinegar
- fresh ground pepper
Directions See How It's Made
- In a saucepan over low heat, saute the onions in the vegetable oil until they are soft.
- Add the garlic and continue cooking until the garlic begins to get soft.
- Increase the heat to medium-high and add the broth and remaining ingredients, except the vinegar.
- Once the soup begins to boil, reduce heat to medium-low and simmer uncovered until the carrots are cooked through and the soup begins to thicken.
- Stir in the vinegar and season with salt and pepper.