Homemade Vegetable Soup

INGREDIENTS:

  • 2 tablespoons butter
  • 1 lb. carrots, peeled and thinly sliced (about 8 or so)
  • 3 medium onions, finely chopped
  • 5 potatoes (whatever variety you have) peeled and cut into a pretty small dice (it makes things go faster)
  • 2 cloves minced garlic
  • 1-2 rounded teaspoons curry powder
  • 6 cups water
  • 5 boullion cubes
  • 1/2-1 teaspoon salt (to taste)
  • 1/2 teaspoon pepper (or to taste)
  • parsley to garnish (if you’re feeling fancy)

DIRECTIONS:

  1. Melt the butter in a large soup pot, then add the carrots, onion, potatoes, garlic, and curry powder.  Cook (stir occasionally) for about 13 minutes.
  2. Add water and boullion cubes.  Bring it to a boil, then reduce to a simmer.  Cook for 30 minutes or until the veggies are fully cooked and soft.
  3. Add the salt and pepper.
  4. Take it off the heat and let it cool a little bit, then use a regular or an immersion blender (if you don’t own one of these yet BUY ONE!!  They’re awesome,) to blend the soup to whatever consistancy you want.  I like it about like potato soup.  If it’s too thick for you, you can always add more water.
  5. Sprinkle with parsley (for you fancy folk) and enjoy!

This recipe is a variation on one from a Penzey’s Spices Catalogue (I don’t know what issue)–but you should check out their website.  They’ve got lots of good recipes on there.

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