posted by Dalziel
on Sat, 10/01/2011 - 14:46
- 1 onion (chopped)
- 1 clove garlic (minced)
- 2 stalks celery (chopped, optional)
In large soup pot saute in 2 tablespoons olive oil until soft.
- 2 pounds / 1 kg carrots or sweet potatoes (chopped)
- 6 cups / 1.5 L vegetable broth
- 2 teaspoons curry powder
Add and bring to a boil. Simmer until carrots are tender, about 20 minutes. Remove from heat, cool slightly and puree.
- 1 teaspoon lemon juice or 1 cup / 250 ml apple cider
- Salt and pepper to taste
Add and still well. Serve with a dallop of yoghurt.