Curried Carrot Soup....Perfect For Iftar!

 I know you're probably thinking it's WAY too hot for soup, but this nutritious and healthy recipe is a perfect way to enjoy your veggies and have a light but satisfying meal at the same time.  The best part is that it's super quick and easy!!!

Curried Carrot Soup

8-10 Carrots Peeled and Sliced into small pieces

½ Cup of Chopped onion

½ Cup of Chopped Celery

1 TBL Fresh Minced Ginger

1 tsp Cumin Seeds

1 tsp Curry Powder

1 tsp Salt (to taste)

2 TBL Vegetable or Olive Oil

4 Cups of Vegetable Stock (chicken Stock)

4 Cups of Water

In a Medium Sauce Pan Bring 4 Cups of Water to a Boil. Add the Caters and cook for 8-10 minutes or until soft.   Drain and Reserve some of the water (1 Cup).  Now place the cooked carrots in a Food Processor or Blender along with the reserved liquids and puree into smooth.  Set Aside.

In a Large Stock Pot, heat the oil at a medium high temperature.  Now add the onions and celery along with the cumin seeds and ginger.  Cook for about 5-6 minutes or until the vegetables have softened.  If it looks like the vegetables are drying out, add some water to help the cooking process along.

Next, add the Carrot Puree and mix through with the stock vegetables. Add the Curry Powder and salt and stir until blended.  Now add the vegetable stock, mix, and with a hand blender submerged in the stock pot blend all the ingredients together until the texture becomes smooth.  You can adjust the liquid if necessary by adding more vegetable stock or water.

Bring the temperature to a high and bring everything to a boil, stirring to make sure the texture is consistent.  Now bring the temperature to low, cover and simmer for 10 minutes. 

To serve, garnish with fresh coriander leaves and some crackers or toast.  I used Chura in these photos.  It's a salty spiced South Asian snack. Enjoy!