Female Nomad's Curried Carrot Soup

Total Time: 45 mins Preparation Time: 5 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 2 medium onions, sliced
• 1 tablespoon salted butter
• 10 carrots, cut into 1/2-inch slices (about 6 cups sliced carrots)
• 1 -2 tablespoon curry powder, to taste
• 2 tablespoons instant chicken bouillon granules (i am skipping this and trading some veggie broth for part of the water)
• 6 cups water, divided
• salt, to taste
• fresh ground black pepper
• 2 tablespoons applesauce
• 2 tablespoons fresh dill, snipped
• 2 tablespoons fresh mint, chopped
• 1/2 cup low-fat sour cream

Recipe

• 1 saute the onion in the butter for 5 minutes.
• 2 add the carrot slices, curry powder, powder chicken stock (or veggie stock) and 3 cups of water (or less water if trading in veggie stock).
• 3 simmer until the carrots are soft, 30-35 minutes. as soup is cooking, add the remaining 3 cups of water in half cup increments.
• 4 add salt and pepper, and adjust for taste.
• 5 to blend, put half the soup in a blender or food processor. blend at medium speed for a few seconds. add the rest of the soup and the applesauce. blend until smooth.
• 6 serve with fresh dill, mint, and sour cream sprinkled on top.