Saturday, 12 October 2013

Curried Carrot Soup

Granted, it's not the best photo ever, but I'd just got in from work and had to blend the soup and finish it off. Whatever. This is just what's needed now that the weather is turning Autumnal and chilly. Plus it's really simple, like really easy.

Curried Carrot Soup.

1tbsp olive oil
2 onions, roughly chopped
600g carrots, roughly chopped
3tbsp Garam Masala
Salt and pepper, to taste

In a big pan over a medium heat, add the olive oil and onions and gently sweat for 10 minutes to soften them. 

Add the carrots and Garam Masala and cook for a few more minutes.

Add just enough water to cover the carrots, bring to a boil then simmer until the carrots are tender.

Allow to cool a bit before blending. Then season with salt and pepper and add more water to get the consistency you want.