This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"Where life is colorful and varied, religion can be austere or unimportant. Where life is appallingly monotonous, religion must be emotional, dramatic and intense. Without the curry, boiled rice can be very dull."
- C. Northcote Parkinson, Writer
I love curried dishes and this soup is sweet, spicy, and savory all at once. Rich, hearty, and full of fiber and great vitamins, it makes a perfect Spring meal with a side salad.
Roasting the carrots helps caramelize them and both sweeten and concentrate the flavor. Simmering them with the rest of the ingredients would result in less carrot flavor.
You can use a traditional blender for soups but a stick blender will make life so much easier for you. Some manufacturers call this an immersion blender because the head of the blender is immersed in whatever you wish to blend. The one caution is to wait for hot recipes, such as soup, to cool a bit before blending.
Place the bottom of the blender against the bottom of the pot or bowl. This actually forms a slight suction and foods will tend to splash less. If I know I am going to use my stick blender, I try to use a pot or bowl with higher sides to reduce any spatter.
This is one of my favorite kitchen tools. The one I have has a lot of attachments, and while the important one is the blender itself, I do use the mini food processor attachment that came with mine almost as much as the blender itself. It is perfect for dressings and spreads, such as pesto, where clean up of a food processor or blender would be a hassle.
Servings = 4 | Serving size =about 2 cups
Cooking Time = 90 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipe makes great leftovers.
|2 tsp||olive oil (divided)|
|2 lbs||carrots (peeled and cut into 1 inch chunks)|
|1 large||onion (diced)|
|2||ribs celery (diced)|
|1 tsp||ground cumin|
|1 1/2 tsp||curry powder|
|4 cups||no salt added vegetable stock|
|1 15 ounce can||no salt added chick peas (garbanzo beans) (drained and rinsed)|
|1/8 tsp||red pepper flakes|
|fresh ground black pepper (to taste)|
Place a large skillet in the oven and preheat to 400°F.
Place 1 teaspoon of the olive oil in the skillet and add the carrots. Roast, tossing about every 5 minutes, for at least 30 minutes until tender.
While the carrots are roasting, place the remaining teaspoon of olive oil in a large sauce pan over medium high heat.
Add the onion and cook, stirring frequently, for about 3 minutes.
Add the carrots and celery and cook, stirring frequently, for another 3 minutes.
Add the cumin and curry powder and cook for about one minute.
Add the vegetable stock, chick peas, red pepper flakes, salt, and pepper. Stir thoroughly.
Reduce the heat to medium-low and simmer for about 30 minutes, until the chick peas are tender. Stir occasionally.
Remove from the heat. Add the roasted carrots, stir, and let cool for about 10 minutes.
Use a blender or stick blender, puree until smooth.
Serving size = about 2 cups
Servings = 4
Amount Per Serving
|Calories 255||Calories from Fat 42|
|% Daily Value|
|Total Fat 5g||7%|
|Saturated Fat 0g||2%|
|Monounsaturated Fat 2g|
|Trans Fat 0g|
|Total Carbohydrates 48g||17%|
|Dietary Fiber 12g||48%|
|Vitamin A 730%||Vitamin C 13%|
|Calcium 16%||Iron 13%|
|Vitamin K 40 mcg||Potassium 1103 mg|
|Magnesium 72 mg|