In my mind, I am completely organized for Easter.
Reality is not my friend.
I did, however, make a huge pot of Carrot Soup. We’ll have this on Saturday with Egg Salad sandwiches (brilliant…right?). But I was able to make it ahead and FREEZE it!!
This is probably the EASIEST carrot soup recipe ever and it is incredibly tasty.
And so I share:
RECIPE: CURRIED CARROT SOUP
I am not entirely sure why food bloggers post a picture of the ingredients before hand, but I find it strangely compelling.
2 Tbsp Olive Oil
1 Onion, Chopped
1 Tbsp Curry Powder (You can use any kind, but I used Maharaja curry. It’s aromatic, but not too hot.)
2 Lbs. Carrots, Chopped (I buy the 2 lb bag of tiny carrots and just dump them in – easy shmeesy)
4 Cups Vegetable Broth (I know I should make by own, but this is too simple to pass up)
2 Cups Water, as needed (Seriously, I’ve never had to use this. In fact, I wouldn’t even put this in, but I found it humurous that the original recipe called for it…..as if I might have to go tote some water from the well)
Heat oil in a large pot over medium heat. Saute the onion until tender and translucent.
Stir in the curry powder.
OMG, you should smell my kitchen right now…This is glorious!!!
Add the carrots and stir until they are coated.
Pour in the vegetable broth, and simmer until the carrots are soft, about 20 minutes. (if you use the baby carrots without chopping [which I strongly suggest] increase this time to 40 minutes.
Transfer the carrots and broth to a blender, and puree until smooth. Pour back into the pot, and thin with water to your preferred consistency. (Maybe it’s because I use a Vita-Mix, but I’ve NEVER had to add water)
I finish this off with an immersion blender. I probably don’t need to, but I really like my immersion blender. Very fulfilling.
I think the immersion blender connects me more to the food. Pretty visceral experience.
Perfect!!! Once this has cooled you can freeze this….but you will want some right away!!