This recipe makes a thicker soup, so if you like a thinner consistency add about 1 cup more broth and adjust the salt and spices as needed.
Curried Carrot and Sweet Potato Soup
SERVES
4PREP TIME
00 minCOOK TIME
00 minIngredients
4 teaspoons extra virgin olive oil, divided
1 medium onion, finely chopped
1/2 teaspoon sea salt, plus a pinch
1 tablespoon curry powder
1 teaspoon ground coriander
2 large cloves garlic, finely chopped
2 pounds carrots (about 6 large), cut into 1/2-inch chunks
1 1/4 pounds sweet potatoes (about 2 medium), cut into 1/2-inch chunks
1/4 cup dry white wine
5 cups vegetable stock
1 bay leaf
Fresh thyme leaves to garnish
Directions
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Heat 1 tablespoon olive oil in large pot over medium heat. Add onions and pinch sea salt.
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Saute onions until translucent and slightly caramelized, stirring frequently, about 7 minutes.
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Add curry powder, coriander and garlic; stir to toast spices, about 1 minute.
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Add remaining 1 teaspoon olive oil, carrots, sweet potatoes and 1/2 teaspoon salt. Saute until vegetables begin to soften, about 5 minutes.
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Add wine and stir until alcohol evaporates, about 2 minutes.
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Add stock and bay leaf. Bring to boil over high heat; reduce to simmer.
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Cover; cook until vegetables are tender, about 30 minutes, stirring occasionally.
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Remove from heat. Puree soup in pot using immersion blender, or in batches in blender. Season to taste with salt.
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Ladle soup into warm bowls; garnish with fresh thyme leaves.
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Good food brings people together.
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