Sunday, August 30, 2009

Carrot Curry Soup



This soup is delicious served hot or cold.

Combine in a large soup pot:

1 lb chopped carrots
1 large onion
2 tomatoes
5 cups water
1 teaspoon salt
1 1/2 teaspoon curry powder
1/4 teaspoon cayenne pepper

Bring to a boil. Lower heat and simmer until carrots are soft. Puree in a blender.

Stir in 1/4 cup plain yogurt.

Serve with tortillas, cornbread, crackers or whatever you fancy.

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