Curry-spiced Carrot soup

This is a recipe I just made for the first time this past Sunday, and recommend it if you enjoyed the roasted squash bisque recipe from a few months ago! From the book, 300 sensational soups by snyders & deeds

It can be a little bland on its own but with cilantro and other garnishes such as crunchy croutons you can add some strong flavors. Also try adding an extra teaspoon curry powder, and next time I'm going to try and add some heat to give it a little spice!

2 T unsalted butter
2 T olive oil
8 medium carrots, chopped
2 small-medium onions, chopped finely
6 c vegetable broth (try homemade, you won't believe how much better it makes any recipe taste!! **)
1/2 c white rice
2 t freshly squeezed lemon juice
Freshly ground black pepper
1 c half and half (10%) cream or coconut milk
1/4 c fresh cilantro minced

In a large pot, heat butter and olive oil over medium-high heat. Add onion and saute until softened, about 6 minutes.

Add carrots, curry powder and salt, saute until carrots start to soften, about 5 minutes.

Add stock and bring to a boil.

Add rice, reduce heat and simmer until carrots and rice are tender, about 20 minutes.

Using a blender or a food processor - in batches - puree soup until smooth. Return to the pot, if necessary, and stir in lemon juice, salt and peppper to taste.

Stir in cream and reheat over medium heat, stirring occasionally, until steaming. Do not let boil.

Ladle into heated bowls, garnish with cilantro.


**
Homemade Vegetable Broth

Stir fry rough-chopped 4 carrots, 4 celery stalks, 1-2 turnips, 1 onion in 2 tbs olive oil for 5-7 minutes
Add a few pinches of salt and a little thyme, (or spice however you like), stir fry 30 seconds to 1 minute more
Add 6-8 cups water.
Bring to a boil, simmer for 35-95 minutes (depending on how much time you have.. the longer the better), strain and use as normally.
The extra freezes well and is useful for those recipes where you only need 1/2 cup or a cup of broth mid-week!

Carrot-Sweet Potato Soup

Overview: This is so easy, bright orange and great for fall lunches or dinners.

Ingredients: 

• one one-pound bag of carrots, cleaned and peeled, cut into pieces
• one medium or two small sweet potatoes, cleaned and peeled, cut into pieces (can use regular potatoes, too)
• four cups of liquid (use water + bouillon or pre-made stock, vegetable or chicken would work best)

Directions:
Place all ingredients into saucepan and cook at a low boil just until veggies are tender (when pierced with a fork or knife they should break easily). Cool to room temperature. Use a stick blender or regular blender to puree. Re-heat and serve. Four to six servings, whether cup or bowl.

Combine one or more of the below flavors according to your taste/diet or play with your favorite spices/ones that go with the rest of the meal:

• one tablespoon of butter, cream, sour cream, plain yogurt
• one tablespoon of olive oil
• one tablespoon of sesame oil
• one tablespoon of honey, maple syrup
• one tablespoon of soy sauce
• sprinkle with fresh chopped or dried herbs like parsley, cilantro, or sage with the butter or olive oil
• one tablespoon of grated fresh ginger with the honey, maple syrup, soy sauce or sesame oil