Like most budget minded mamas, I love making meals with what I have on hand. Soups are one of my favourite ways to use up what produce I have in my fridge.
It’s no secret to those who know me that I love carrots. I often get made fun of at work for the constant crunching coming from my desk. Crunch, crunch, crunch.
And when I saw a 5lb bag of organic carrots for a fair price at my favourite organic grocery store, I went for it. I saw it as a challenge. A budget friendly challenge.
While my fiance and I miraculously worked through about 3lbs of carrots through crunching alone, I decided to use up the remaining carrots to whip up a killer carrot soup.
And since I try to sneak as many vegetables- especially kale – into his diet as possible, I blended in every vegetable in my fridge. Including this beautiful red kale..
I simply stewed all the vegetables up with onion, ginger, curry powder and cumin and added a carton of vegetable stock.
Once I had let it cooled, I pureed it into this beautiful bright orange soup, full of beta-carotene to make my skin glow (I’m suffering winter skin blues), added a squirt of my favourite Asian hot sauce, some chickpeas, and dug in!
It was rich, comforting, and surprisingly filling! I recommend this on a rainy day, or even served luke warm once the summer sun sets in.
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Curried Carrot Soup
- Olive oil
- Yellow onion
- 1 tsp Ginger (fresh or powdered)
- 10 Large carrots
- 4 Celery stalks
- 1 Tomato
- 1/2 Red Pepper
- 2 cups Red Kale
- 1 Carton vegetable stock
- 2 tsp Curry
- 1 tsp Cumin
- Simmer onion in olive oil in a large pot.
- Add all vegetables and cook at a low heat for 10 minutes.
- Cover in vegetable stock and bring to a boil.
- Boil until carrots are tender then bring to a simmer.
- Let simmer for 15 minutes.
- Allow to cool then blend into a puree.
- Garnish with chickpeas and hot chili sauce if you like!
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