Fragrant Carrot Soup with Indian Spices
from Divine Kosher Cuisine by Risé Routenberg and Barbara Wasser
Yield: 12 servings
1/2 cup olive oil
2 large onions, chopped
2 tablespoons brown sugar, firmly packed
1 teaspoon ground coriander
2 tablespoons curry powder
1/2 teaspoon ground cardamom
1/8 teaspoon ground nutmeg
2 pounds carrots, peeled and chopped
4 medium potatoes, peeled and chopped
3 quarts vegetable broth
Salt and pepper to taste
Cilantro, mint leaves or nondairy sour cream for garnish
- Heat oil in soup pot and sauté onions until soft but not browned. Add sugar and spices and cook 1 minute.
- Add carrots, potatoes and broth and bring to boil. Reduce heat and
simmer 30 minutes or until vegetables are soft. Add salt and pepper.
Cool and puree.
- Serve soup hot or at room temperature and garnish.
Hint: For a lower fat version, reduce oil to 1/3 cup.