Tuesday, February 17, 2015

Psalms 103:12 / Carrot soup

This soup is sooo good

Slow Cooker Curried Carrot Soup


Recipe type: Soup
Serves: 6
  • 8 medium carrots, peeled and chopped
  • 1 onion, chopped
  • 1 apple, peeled and chopped
  • 1 clove garlic, crushed
  • 1 teaspoon curry powder
  • ¼ teaspoon salt
  • ⅛ teaspoon allspice
  • 3 cups chicken broth
  • 1 cup milk (dairy or nondairy)
  • Chopped fresh cilantro, for garnish
  1. In your slow cooker, combine the carrots, onion, apple, curry powder, garlic, allspice, salt and broth.
  2. Cover and cook on LOW 8 to 10 hours or until carrots are very tender, and easily split with a fork.
  3. With an immersion blender, carefully puree the soup until it's silky smooth, being careful not to splatter yourself with the hot soup. (You can also do this in a blender, in batches, again being careful and holding down the lid to avoid being burned by exploding soup)
  4. Stir in the milk
  5. Ladle into bowls and sprinkle with cilantro.

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