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Carrot Curry Soup
The amount of curry can be varied to taste in this colourful vegetable soup.
Serves 4
Ingredients:
1 tablespoon Clearspring Organic Extra Virgin Olive Oil
1 1/2 medium onions, diced
3 cloves garlic, minced
4 medium to large carrots, sliced
A large pinch of sea salt
600ml (2½ cups) water
400ml rice drink
2 teaspoons curry powder, or to taste
Pinch of black or white pepper, or to taste
2 tbsp Clearspring Organic Sweet White Miso
2 tbsp finely grated raw carrot
Garnish:
Parsley sprigs and/or croutons
Method:
1. Heat the oil in a large saucepan and sauté the onion and garlic over medium heat for 2 to 3 minutes, or until the onion is translucent. Add the carrots and salt and sauté for two minutes more.
2. Add the water and rice drink, bring to a boil, then reduce the heat and simmer, covered, for 20 minutes or until the vegetables are tender. Add the curry powder and pepper and simmer for 2 more minutes.
3. Add the miso and using a hand held blender puree until smooth. Stir in the grated carrots, and bring to a simmer. Remove from the heat, serve and garnish.
Serves 4
Ingredients:
1 tablespoon Clearspring Organic Extra Virgin Olive Oil
1 1/2 medium onions, diced
3 cloves garlic, minced
4 medium to large carrots, sliced
A large pinch of sea salt
600ml (2½ cups) water
400ml rice drink
2 teaspoons curry powder, or to taste
Pinch of black or white pepper, or to taste
2 tbsp Clearspring Organic Sweet White Miso
2 tbsp finely grated raw carrot
Garnish:
Parsley sprigs and/or croutons
Method:
1. Heat the oil in a large saucepan and sauté the onion and garlic over medium heat for 2 to 3 minutes, or until the onion is translucent. Add the carrots and salt and sauté for two minutes more.
2. Add the water and rice drink, bring to a boil, then reduce the heat and simmer, covered, for 20 minutes or until the vegetables are tender. Add the curry powder and pepper and simmer for 2 more minutes.
3. Add the miso and using a hand held blender puree until smooth. Stir in the grated carrots, and bring to a simmer. Remove from the heat, serve and garnish.
Chef:
John & Jan BellemeOther Recipes By The Same Chef:
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