I like to build flavor by first sautéing the aromatics, then adding a small amount of curry powder, which foils the natural sweetness of carrot with earth and smokiness. If you're not in the mood for spice or simply don't like curry, you can omit the spice; it tastes great with or without it. A healthy, satisfying Winter soup, right this way!
1-1/2 tablespoons extra-virgin olive oil
1 bunch carrots with tops still on, sliced (2 cups)
1/2 red bell pepper, seeded and cubed
6 cloves garlic
1 tablespoon curry powder
4 cups vegetable stock
2 cups water
1 medium russet potato, peeled and cubed (1 cup)
- Heat olive oil in a medium saucepan over medium heat; add carrots, red bell pepper, potatoes, and garlic until fragrant and slightly soft, about five minutes, stirring frequently to prevent garlic from browning.
- Add in curry powder, and sauté about 1-2 minutes, or until very fragrant.
- Pour in vegetable stock, being sure to scrape up all the fond off the bottom of the pan; stir in water.
- Let simmer, stirring occasionally, until vegetables are fork-tender, about 45 minutes.
Transfer carefully to a blender, and process until silky smooth, about 2 minutes. Serve warm, and garnish with a carrot top frond.
- Soups/Stews, Bisque