Curry Carrot Soup!

We live in California so you would not think we needed “warm me up” type dinners but when the fog rolls in on a winter’s night a hot bowl of soup and fresh bread are exactly what we need.  G makes a mean carrot soup, it tastes so rich you would think it was made from milk or some sort of cream but surprisingly it is mostly made of up carrots and onions.  It also had a bit of curry paste which adds a nice spice that is not too overwhelming.  Our boys both like it and bread from our bread making machine for “dipping” make it a yummy meal.

What you will need:

• 1 pound of carrots
• 1 medium yellow onion
• 3 table spoons of butter
• 1 tablespoon of curry paste
• 6 cups of chicken stock
• 1 teaspoon of ginger
• 1 teaspoon of lemon zest

Mix the chopped carrots, onion and butter in a pot and cook at low heat for around 40 minutes giving it a stir every so often.  Mix in the curry paste and then add the chicken stock and bring the whole mixture to a boil. Turn the heat down, add the lemon zest and ground ginger and simmer for 15 minutes.  Blend it (this is key to the success of this soup!!!), add salt and pepper to taste.

We have tried all kinds of different amounts of curry paste so I would suggest experimenting with that based on your tolerance for spice.