Prep 5 mins
Cook 40 mins
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.
- 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
- 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.
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.