I now blog about food at She Eats Plants. Come visit if you’re interested in healthy adaptions of family favourites and some decadent treats thrown in for good measure.
As I looked in my fridge this afternoon and pondered what we should have for dinner I noticed 3 bags of shredded carrots that I purchased earlier this week on sale and hadn’t done anything with. It was a dreary, cold day here with brown grass staring at me through the window so I needed something warm and comforting. Looking at the carrots and thinking of soup I thought I’d try something a little different than the usual Curried Carrot Soup I make. As I looked in the cupboard I found I was still moved towards an Indian flavor but wanted something milder with a fuller flavor. This Warm Spicy Carrot Soup was the answer. Because it was late when I began this venture I took a few shortcuts. As a result it came together in less than 30 minutes and my husband absolutely loved it!
Warm Spicy Carrot Soup
Ingredients:
- 3 lb of shredded carrots
- 8 c veggie stock
- 3 tbsp onion powder
- 1 tbsp garlic powder
- 3 tbsp garam masala
- 1 tsp chili powder
- 1/2 tsp tumeric
Instructions:
- In a large stock pot place the shredded carrots, veggie stock, onion powder and garlic powder. Stir a few times to combine.
- Bring mixture to a boil, stirring a few times while cooking.
- In a small bowl combine the garam masala, chili powder and tumeric. Set aside.
- Once it is boiling, turn heat down to medium and continue to cook until the carrots are soft.
- About 15 minutes into the cooking process add the spice mixture. Stir well and continue to cook.
- Once the carrots are cooked, blend mixture well.
- Serve!
Extra Information:
- I use an immersion blender for this but you could easily blend it in a stand alone blender or food processor. Don’t over blend. A little texture is a good thing.
- This serves 4-6 people or one very hungry husband {and his wife}.
