Baby Carrot Soup With Cilantro and Curry

READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 2
    tablespoons vegetable oil
  • 1
    lb baby carrots
  • 12
    medium onion, chopped
  • 1
    tablespoon curry paste (hot medium or mild)
  • 2
    tablespoons flour
  • 4
    cups vegetable stock
  • 14
    cup chopped fresh cilantro
  • salt and pepper
  • 14
    cup low-fat yogurt (optional)
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DIRECTIONS

  • Heat the oil in a pot over medium heat.
  • Add carrots and onion, and cook until slightly softened, about 5 minutes.
  • Mix in curry paste and flour.
  • While stirring, slowly pour in stock.
  • Bring to a boil, and then adjust heat so the soup gently simmers.
  • Cook until carrots are tender, about 20 minutes.
  • Working in batches, puree mixture in a blender or food processor.
  • Return soup to pot and bring back to a simmer.
  • Stir in the cilantro; season with salt and pepper.
  • Pour soup into bowls.
  • If desired, set a spoonful of yogurt in the centre of each bowl.
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