Friday, January 31, 2014

Curry, Carrot and Caramelized Onion Soup (Dairy, Gluten and Grain)

I was in the mood for soup but wanted to make something different.  I was reminded of a soup my mom made us.  I love using Indian spices as they not only taste great, but also have excellent detoxifying properties.
  • 2 diced onions
  • 2 tablespoon olive oil
  • pinch of sea salt
  • 5-6 diced carrots
  • 1/2 cup diced celery
  • 1 cored and diced apple
  • 1 1/2 teaspoon curry powder
  • 1/2 teaspoon turmeric
  • 1 teaspoon coriander
  • 5 cups home-made chicken or vegetable broth
  • cayenne pepper to taste
  • sea salt to taste

  1. In a pan heat oil then add sliced onions and a pinch of sea salt.
  2. Let onions fry on in pan and stir on occasion to release onions from sticking to pan. Continue to fry onions until clear, brown and at desired texture.  Usually takes 5-7 minutes.
  3. Add carrots, celery, apple, curry and turmeric.  Fry and coat for 1 minute bringing out flavours.
  4. Add broth, salt and cayenne.  Bring to a boil.
  5. Simmer for 15-20 minutes or until carrots are soft.
  6. Puree until smooth.
  7. Serve.

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