Curried Carrot Soup

from leadwiththediet.com


Note: Carrots tend to be higher in carbs and on the glycemic index, so we recommend this recipe to be used in small quantities.

Basic Chicken Stock
  1. Bring all to a boil then simmer gently together in a kettle for about 1 hour, remove chicken and cool.
  2. If stock is not concentrated enough, you can take the meat off the bones, return the bones to the stock and simmer for another hour, leaving it at least partially uncovered.
  3. This makes a delicious, rich chicken broth from which you can make several different kinds of soup.
  4. If there is a lot of fat on the top, skim some off and refrigerate and save to season other foods, instead of butter or oil
Curried Carrot Soup
  1. Saute a large chopped onion in olive oil in a large dutch oven for 5-10 mnutes until limp and transparent.
  2. Add 1-2 TBLS of curry powder (optional) and brown a minute longer.
  3. Add 1-2 quarts of chicken stock and cook 10 or so large carrots until very tender in the stock.
  4. Blend all until creamy with a stick blender.