‘What I Ate’ is a series of posts for so-easy-this-doesn’t-need-a-recipe but I’m sharing with you for the idea or inspiration.
This literally couldn’t be easier. It was a nice change of pace for a quickie dinner. I came home from a class at the gym and either I want something light to not un-do my workout OR I want something filling and rich.
4 large carrots with the tops cut off
1 cup veggie stock
1 cup water
1 tsp curry powder
In a large pot, cook carrots in stock and water over high heat, for 15 minutes.
When carrots are cooked though and soft, blend until smooth, either with an immersion blender or in a stand blender.
Return to the pot and add the curry and some pepper.
Cook another 5 minutes. Add more water if desired.
I was a little heavy handed with the pepper. hahaha oops. I thought the curry flavor was so good with the sweet carrot flavor.
It freezes well too. Ready. Set. Soup!
I was just wondering what to do with all the carrots I have! This sounds good!