Carrot soup with curry

We both LOVE curry.  Really.  It's amazing and it makes everything taste so much better.  Plus, you can get it for very cheap at the local farmers market (it can be pricey at the supermarket, so be careful not to get ripped off).  So, we both make a lot of soups with curry and rice dishes with curry.  One of my husband's favorite recipes is a curry chicken dish which he claims is phenomenal.  He makes it pretty often, and he actually made it last week so I'll have him post the recipe shortly.  In the mean time, here's a recipe for carrot soup with curry. 

Carrot soup with curry

1 small onion, finely diced


2 tablespoons olive oil

1 small piece of ginger, minced

2 cloves garlic, minced

2 tablespoons of curry powder

5 cups vegetable stock (3-4 bouillions in 5 cups water)

2 potatoes, peeled and chopped (optional)

5 carrots, chopped

1 teaspoon salt

salt and pepper to taste




1. Heat the oil over medium heat and cook the onion for 2 minutes.  Add the ginger and cook for another minute. Add garlic and curry powder and cook for another minute. Add remaining ingredients and cook for 30-45 minutes until carrots and potatoes are tender. If you want, you can let it cool and blend it in a blender, or just leave it as is. 

Enjoy

Zucchini Soup

This is so good!  Very healthy too.   Another variation that I might try in the future is to blend it to make a creamier soup, but I think it's probably better the way I made it this time.  So, here's what I did:

Ingredients:
3 medium zucchini cut into chunks
1 tablespoon olive oil
1 medium diced onion (whatever's cheapest)
2 carrots cut into rounds
3 tablespoons of curry powder
1 tablespoon cumin
2 vegetable bouillon cubes
1 quart of water (that's 4 cups)
Salt to taste

1.  Heat the water in the microwave and add the bouillon to make a vegetable stock.
2.  Heat the oil in a pot (med-high heat; about 6 or 7 on a scale of 1-10) and add in the spices, onion and carrot.  Stir it frequently and let it cook for about 5 minutes. 

3.  Stir in the zucchini and then pour in the vegetable stock (water with bouillon)

4.  Bring to a boil, cover, and reduce the heat (about 4 on a scale of 1-10) and let cook for 45 minutes

This freezes really well. I froze several portions and I have taken it to lunch with me.  It's very good!