Curried Carrot Soup
While most carrot soups are smoothed together by dairy products, this one is thickened only by pureed vegetables.
Garnish with Olive Connection tomato crisps and pepita seeds. Drizzle a few drops of nut oil…(Olive Connection hazelnut or walnut oil)
3 Tbsp Olive Oil
2 tsp curry powder
8 med carrots peeled and cut across into thin slices
4 med celery ribs cut across thin slices
1 med onion, coarsely chopped
5 cups chicken stock
1 Tbsp fresh lemon juice
2 tsp kosher salt or less if using commercial broth
freshly ground black pepper
In a medium saucepan cook the olive oil, curry powder over medium heat, stirring for 2 minutes. Stir in the carrots, celery, and onion and toss to coat in olive oil. Cook, stirring for 10 minutes.
Stir in the stock, bring to a boil, lower the heat and simmer until all the vegetables are tender. In a blender work in batches to puree the soup. Return to the pot and heat throughout. Season with lemon juice, salt and pepper. Garnish.