I really like soups, but for some reason I never remember to make them. Maybe it's a legacy from when I was a kid, when I couldn't stand them in any shape or color, or maybe it's because usually, without doing it on purpose, I end up making a huge amount that lasts for a whole week and makes me NOT want to eat soup for the next six months.
This time, though, it went better, and right after the first meal I can already see the bottom of the pan. Luckily, because I've already bought ingredients for at least another 10 posts that are on my waiting list.
It's very good though!
for 4 people
carrots about 600 gr. (net)
onion 1/2
garlic 1 clove
fresh ginger 1 piece approximately 1 inch wide
olive oil, salt, butter, curry powder
onion 1/2
garlic 1 clove
fresh ginger 1 piece approximately 1 inch wide
olive oil, salt, butter, curry powder
Peel the carrots, wash them and cut them in pieces. Mince onion, peel garlic clove and ginger and cut them in pieces. Sauté onion, garlic and ginger in a little oliv oil until the onion turns golden. Add the carrots, cover with water and let simmer at low-medium heat until carrots are tender (it'll take about half hour). Puree the soup until it becomes smooth. Bring back to boil, add salt and a tablespoon of butter and sprinkle with curry powder to taste.
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