Thursday, February 5, 2009

Spicy Carrot Soup

This soup is a bit spicy, so I wouldn't serve it as a main dish. But it makes a good side dish or appetizer or even a mid afternoon snack. The pureed vegetables give the soup a nice creaminess.
  • 3 tbsp oil
  • 1/2 onion
  • 1/2 tsp ginger
  • 1 tsp curry powder
  • 16 oz carrots (chopped)
  • 1 large potato (peeled and chopped)
  • 3 cups V8 (and 3 cups water)

Heat oil in deep saucepan. Add vegetables. Salt and pepper to taste. Cook until softened (about 15 minutes). Add liquid and spices then cook an additional 15 to 20 minutes.

Puree the mixture. If necessary gently reheat.

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