I gave my own tweak to this soup, and this is the result! It is not often I make a soup without having stock in it, but this, thanks to the curry flavour, worked a treat!
Curried Carrot & Artichoke Soup
1 tbsp oil
1 onion, chopped
1 fat garlic clove, chopped
500g carrots, chopped
1/2 jar artichokes in oil, drained (or 1/2 avocado)
1/2 tsp salt
2 tsp mild curry powder
- Heat the oil in a medium casserole, and soften the onions for five minutes before adding the garlic and frying for a further couple of minutes.
- Coop the carrots and add them to the pot as you go along, followed by the artichokes.
- Poud in boiling water to cover, plus 2 cm above, and add the remaining ingredients, turn down and simmer covered, for about 20 minutes until the carrots are soft.
- Use a stick blender and whizz until smooth, and serve with crusty bread on the side!
Adding nuts to a soup is something I have never thought of doing before, but now I realise what a genius way it is for vegetarians to get a little extra protein into our diets. Thanks for the heads up Ragnhild!
This might be the last post before I travel to Norway to see my family on Monday, so in that case I just wanted to wish everyone a happy holiday! I'd love to hear about your plans! I will be away form the 21st to the 28th of December, and just try and cram in as much time with friends and family as possible! All the best x