|Curry Creamy Soup|
Happy New Year!
Realizing that again I have become delinquent with my blog.....school starts and everything is on full speed through the holidays and then you find yourself in January wondering what to do and just trying to stay warm. Even the kids asked me for soup yesterday! They are not big soup eaters actually and only truly love one soup, my "Curry Creamy Soup" which incidentally has no cream or any dairy in it at all, but is essentially a hot bowl of pureed veggies. My eldest son reconfirms each time I make it "Momma you didn't use a recipe?!" As if the last five times I answered him "nope, I made it up myself!" may have been misremembered. That or I have made them the guinea pig one too many times with healthier, less than delicious meals - oops! Lucky for me they are great at trying things AND being honest about what they think. (In our house the system is: 2 thumbs up = GREAT, 2 thumbs down = YUCK, and one thumb up and one thumb down = I'm not sure - I get this one a lot!)
Well it is true, I made this soup up one day and all three boys loved it so much that I quickly wrote down the recipe and have made it many more times since then. Though none of them seems to enjoy Zucchini otherwise (I love Zucchini!!) this is the only way I can get them to eat it and love it at the same time!
You may be wondering what is Zucchini even good for? Well if you are looking to lose weight/ cut calories, stay healthy OR slow the aging process you NEED zucchini in your life! Here is the skinny on that: why Zucchini is your friend!
So here it is, my Vegan, Dairy Free, Vitamin packed "Curry Creamy Soup" Recipe, enjoy with a sandwich, a salad, as an appetizer or a snack, or any other way you can get all this goodness into your day!
Amy's Curry Creamy Soup
In a heavy pot heat 1 Tbsp Canola Oil
Add to it:
1 Onion, chopped
1 large Garlic clove, sliced,
1 tsp Curry Powder
Stir occasionally for a couple minutes until you start to smell all the wonderful smells and only the tiniest bit of browning begins
3 medium sized Zucchinis, chopped
1 bag organic baby Carrots
2 cups Water
Then bring to a boil, cover, reduce heat and cook for an hour, checking on it a couple times.
Remove lid if you wish to reduce the liquid a bit or turn off (after confirming veggies are all soft!)
It will look like this:
|Curry Creamy Soup cooked in pot|
Allow to cool a little, then spoon into blender.....
Only fill 3/4 of the blender, allowing room for mixing and steam etc. Blend until a creamy consistency forms and everything becomes a beautifully golden color and velvety smooth:
Pour into bowls, add Salt to taste and some fresh cut Cilantro and enjoy!