Curried Carrot Soup
Number of Servings: 4-6
1 cup chopped onion
1 tsp minced, fresh garlic
2 cups peeled and diced carrots
1 cup peeled and diced potatoes
5 cups vegetable broth
1 Tbsp curry powder
½ cup flour
1 cup milk
2 Tbsp chopped cilantro
Salt to taste
In a large saucepan, combine the onions, carrots, potato, broth, curry powder and garlic. Cover and bring to a boil, then reduce heat and simmer for 1 hour.
Blend in the flour. Remove from the heat and cool slightly. Puree the cooked mixture with a blender. Any lumps will disappear in this step. Return the mixture to the saucepan and add the milk, cilantro and salt. Reheat on medium setting for about 5 minutes to serve.
Quinoa: The Everyday Superfood 365; Patricia Green & Carolyn Hemming