Curried Carrot Soup

As I do most years, I recently bought 10 pound bags of potatoes, carrots, onions and beets at the local market. Here’s one of the recipes I’m making and freezing for later consumption. It has a very mild curry taste, but for those of you who don’t care for curry, you can just leave it out, and sprinkle each serving with black pepper and a bit of celery salt instead.

1/4 cup olive oil

2 tablespoons curry powder

1 cup chopped onion

8 cups coined carrots

8 cups beef bouillon*

In a frying pan over medium heat stir together oil and curry powder. Add onions and cook until they start to soften. Transfer contents to a large crock pot (you can do it in a large pot on the stove, but you’ll have to stir periodically). Add carrots and bouillon. Start with crock pot on high, but turn it down once it’s simmering well. Cook until carrots are soft (will take several hours). Cool.

Once the soup is cool, purée it. It can be served hot or cold. A dollop of yoghurt or sour cream in each bowl is a nice addition.

*You can substitute vegetable bouillon if you’re looking for a vegetarian dish. Check the label—many “beef” bouillon mixes actually get their flavour from yeast and have no meat in them.