What do you do with the most ridiculously humongous bag of carrots from Costco? (I can hear a few family members and friends snickering as they read this! Before I moved back to Ottawa, Kanata I had sworn I would never get a membership)
Make carrot soup! It’s so good.
My friend was over for a playdate and brought over some curried carrot soup she made – so bright, beautiful and healthy! And the sweetness from the carrots make it very kid-friendly. We had soup and sandwiches for lunch, a classic combo.
Here is my version of it!
what you need:
- 5 large carrots
- 2 large cloves of garlic
- 1 small cooking onion
- 1 tbsp turmeric
- 1 tsp curry powder
- 1 1/2 tbsp chopped fresh ginger
- some chicken bones (I used 5 drumsticks worth of bones)
- this is optional!
- 6 cups of water (or you can use veggie stock or chicken stock)
- cooking oil (I use grape seed oil)
what to do:
- Wash and peel carrots. Roughly chop into chunks.
- Peel onion and garlic, roughly chop.
- In a large pot on medium heat, add 2 tbsp cooking oil, then chopped onions, garlic, and ginger. Stir until fragrant, and onions are slightly translucent.
- Add turmeric and curry powder, toasting the spices until the aromas come out.
- Add chopped carrots, stirring as much as you can to allow the carrot pieces to meet the heat. Add water and then turn the heat up to high.
- Bring to a boil then add chicken bones. Bring to a boil again then once it boils, turn it down to medium low to simmer for about 45 minutes. *If you are not using bones, just turn the heat down from boil the first time to simmer.
- Remove chicken bones and then once the soup is not scalding hot, use an immersion blender to blend until smooth. *If you don’t have an immersion blender, be sure to wait until the soup is cooled enough to add to a blender.