This soup is best after a cold, muddy run, but we eat it on any cool day throughout the year. When the squash is finished in the garden, we switch to carrots. The original recipe is from EatingWell, but of course we have made some changes to apply our personal flavor profiles, a.k.a. garlic. There are a few steps to this soup, but the flavor is worth the work on a frosty night.
CURRIED CARROT SOUP
4 Tablespoons fat of choice (Ghee for Paleo and Whole30), Olive or Avocado Oil. I prefer Kerry Gold butter.
4 teaspoons mild curry powder
2 lbs. carrots
4 medium stalks celery
1 medium onion
1 bulb garlic, cloves peeled and stemmed
5 cups chicken stock
1 tablespoon lemon juice
1/2 teaspoon sea salt
fresh ground black pepper
1 dash chili powder
Put carrots, celery, onion, garlic in a large food processor until they are chopped finely to the size of peas. You may have to do this in two batches. Set aside in a bowl.
Cook oil and curry powder in a large pot over medium heat stirring constantly until fragrant. About 1-2 minutes only. Pour in the vegetable mixture and stir to coat. Cook, stirring frequently for 10 minutes until vegetables begin to soften. Stir in stock and bring to a boil. reduce heat and simmer until the vegetables are very tender, about 10 minutes. Remove from heat; let stand 10 minutes.
Working in batches of no more than 2 cups at a time, transfer the soup to a blender (or use a stick blender) and puree. I use a Vitamix. Pour pureed soup to a separate bowl. Repeat this step until the soup is all pureed. Carefully return the pureed soup to the pot and place over low heat. Just before serving add the lemon juice, salt and pepper to taste.