A recipe from Curtiss Hemm of the Pink Ribbon Cookbook


1 lb. carrots, peeled, cut into 2-inch pieces

1 medium spanish onion, peeled, cut into 2-inch dice

3 tablespoons curry powder

1½ quart chicken broth, organic, low sodium

1 tablespoon extra virgin olive oil

Sea salt, to taste

Black pepper, fresh ground, to taste


Combine all ingredients in a medium pot and bring to a boil. Reduce heat and simmer 35 minutes. Remove soup from heat and allow to cool slightly.

Using an immersion blender, puree the soup until very smooth, or, if using a blender, work in batches to puree soup.

Bring pureed soup back to a serving temperature, then divide among bowls and serve.

This soup can benefit from a drizzle of extra virgin olive oil or a spoonful of low fat sour cream. The sweet savory spices of curry are a natural contrast to the velvety sweet carrots.

Safety note: If using a blender, allow the soup to cool to just above room temperature before you puree, and then reheat the pureed soup prior to serving.

— New England Cooks

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