Monday, February 23, 2009

curried carrot and leek soup

1 bunch carrots (approximately 1 1/4 lbs), roughly cut
1 bunch leeks (4 medium), cleaned, trimmed, and roughly chopped (greens and all!)
1/2 a white onion, diced
4 cups veggie stock
3 cups water
4 Tbsp curry powder
2 Tbsp canola oil
1/2 tsp. cayenne pepper
black pepper
sour cream and sriracha for garnish

In a stock pot on medium heat, sweat leeks and onion in canola oil until translucent, about 7 minutes. Add carrots, stock, water, cayenne, and HALF of the curry powder. Cover and bring to a simmer. When it begins to simmer, turn to low. Let cook for 30 minutes total. Use your immersion blender to puree into a smooth soup. (We just bought one of these this week and we are sooooo pumped! No more making a mess with the food processor!) Or, if you do not have a magic blender wand of joy; puree in small batches in your food processor. Now its time to season. We love strong curry flavors, so we added 2 more tablespoons of curry powder with our salt and pepper. Add however much you like. Ours was really awesome, and I added slowly, tasting each time. So 4 tablespoons is what I would recommend. Let simmer for 5 minutes and then eat it!

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