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Wednesday, October 8, 2014

Spicy Carrot Soup

1/3 cup olive oil
1 1/2 cups chopped onion
1 50 gram package spice paste for Indian Butter Chicken*
8 cups coined carrots
8 cups chicken or vegetable bouillon
2 cups cooked lentils
cayenne pepper

In frying pan, cook onions in vegetable oil until soft. Stir in curry paste. Transfer to slow cooker and add carrots and bouillon. Cook on high several hours until carrots are cooked through. Cool. Puree. Add lentils. Reheat, and sprinkle a bit of cayenne over each serving.

*If you like it hotter, trade up to a spicier curry paste, perhaps Madras or Vindaloo

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