Tomorrow will be October. October! It just feels like yesterday that summer was starting! Even with that said, I’ve started to feel the seasons change (the little that they do in Los Angeles). The air was cooler and crisper, the days are getting a little shorter, and my favorite part, the sky is so clear.
Fall marks the beginning of one of my favorite seasons: soup season! I LOVE soup; it’s a warm hug in a bowl. It makes you feel better, cozier, and you can pack so many vegetables in them! Another thing I love about soup is how simple (yet filling) it can be. This curried carrot soup is a perfect example of how simple soup can sing. Enjoy this soup and enjoy the changing seasons!
- 5-10 carrots (depending on size), peeled and rough chopped
- 1/2 onion, rough chopped
- 2-3 cloves of garlic, chopped
- 3 cups of low-sodium vegetable stock
- 1 heaping tbsp curry
- 1 tsp paprika
- 1 tsp cumin
- 1/2 - 1 tsp chili powder (I used Ancho chili powder)
- salt, to taste
- low-fat plain or greek yogurt to garnish
Heat a stock pot or dutch oven to medium high with 2 teaspoons of olive oil. Once hot, add garlic and onion and cook until softened.
Add carrots, then seasonings and mix to incorporate. Pour in stock and bring to a boil. Once at a boil, cover and reduce heat to low. Let simmer for 25-30 minutes or until all carrots are fork tender.
Once the carrots are fork tender, take soup off heat and blend. You can blend in batches with a blender or in the pot with an immersion blender.
Pour in bowls and top with a spoonful of yogurt.