- 2 tablespoons butter
- 1 lb. carrots, peeled and thinly sliced (about 8 or so)
- 3 medium onions, finely chopped
- 5 potatoes (whatever variety you have) peeled and cut into a pretty small dice (it makes things go faster)
- 2 cloves minced garlic
- 1-2 rounded teaspoons curry powder
- 6 cups water
- 5 boullion cubes
- 1/2-1 teaspoon salt (to taste)
- 1/2 teaspoon pepper (or to taste)
- parsley to garnish (if you’re feeling fancy)
- Melt the butter in a large soup pot, then add the carrots, onion, potatoes, garlic, and curry powder. Cook (stir occasionally) for about 13 minutes.
- Add water and boullion cubes. Bring it to a boil, then reduce to a simmer. Cook for 30 minutes or until the veggies are fully cooked and soft.
- Add the salt and pepper.
- Take it off the heat and let it cool a little bit, then use a regular or an immersion blender (if you don’t own one of these yet BUY ONE!! They’re awesome,) to blend the soup to whatever consistancy you want. I like it about like potato soup. If it’s too thick for you, you can always add more water.
- Sprinkle with parsley (for you fancy folk) and enjoy!
This recipe is a variation on one from a Penzey’s Spices Catalogue (I don’t know what issue)–but you should check out their website. They’ve got lots of good recipes on there.