1 tablespoon vegetable oil
2 large onions, diced
6 cloves garlic, minced
8 large carrots, sliced
10 new potatoes, chopped (leave peels on)
4 cups vegetable or chicken broth
4 teaspoons grated fresh ginger
2 teaspoon curry powder
salt and pepper to taste
Heat oil in a soup pot over medium heat. Add onion and garlic, and cook stirring often until onion is translucent. Add carrots and potatoes, and cook for just a few minutes to allow the carrots to sweat out some of their juices. Pour the vegetable broth into the pot, and season with ginger, curry powder, salt and pepper. Bring to a boil, then reduce heat to low. Simmer for 15 to 20 minutes, until carrots are tender. Puree soup in small batches using a food processor or blender, or if you have an immersion blender, it can be done in the soup pot. Reheat soup if necessary, and serve.
Note: I didn’t have any regular onions, so I used green onions and it worked just fine. This was SO good, but it did have a bit of a kick to it, and I’m not quite sure why! I didn’t put much pepper in it, but maybe the curry I used was a little spicier than usual???