On a previous post I mentioned that I my graduation ceremony is next week – half a year late, I know. These things aren’t a big deal here; we don’t have a High School graduation ceremony or anything like that, so I just thought that I’d go and get my diploma and maybe they’d serve some appetizers afterwards. But they called me from the University today and asked me to give a short speech! In front of everyone! I’m really shy when it comes to speaking in public, and I have NO idea what I should talk about, so I should really appreciate some help. I mean, is there some kind of protocol I should follow? Also, they’ve asked me to speak both in Spanish and in Basque, so I don’t know if I’m supposed to say everything twice. That would be kind of boring, right?
Anyway, onto the recipe. It was one of the soups I made the week I had my wisdom teeth out. It’s so simple – no cream, no butter, no onions, just carrots, water, and curry – yet so tasty and satisfying, perfect for a light lunch or dinner. I promise you, even if you’re not very fond of carrots, you should really try it. Also, even though the picture shows a bit of cream it’s just for the picture, you don’t notice there’s no cream at all.
Curried Carrot Soup
- Approximately 2 pounds (1kg) carrots, peeled and diced.
- Water, until it covers the carrots; you can add more later if you like it less creamy.
- Curry, to taste (I use 2-3 tablespoons or so, but the curry I currently have isn’t very flavorful so you might want to use less and add more after tasting).
- Cook the carrots on a large sized pot or dutch oven for 5-10 minutes with a bit of olive oil and salt over medium heat.
- Add enough water to cover the carrots, over higher heat until the water boils; lower the heat a bit and let it cook for 30-40 minutes, until the carrots are cooked through.
- With an immersion blender, pureé the carrots until you achieve the consistency desired. If needed, pour the soup through a sieve.
- Add the curry and a bit more salt, as needed.