Curried carrot soup

Brandy E. Wilcox

2 tablespoons extra-virgin olive oil

2 yellow onions, chopped

2 inches ginger, peeled and chopped

4 cloves garlic, chopped

Sea salt

5 cups carrots, sliced

5 stalks celery, sliced

Sweet potato, chopped (optional)

2 teaspoons salt

2 teaspoons ground cumin

1 teaspoon turmeric

2 tablespoons curry powder

Cayenne, to taste (I used about 1.5 tsp)

Pinch of red pepper flakes

6 cups chicken stock, plus more if needed

Zest of 1 lemon

1 tablespoon freshly lemon juice, plus more if needed

Heat the olive oil in a soup pot over medium heat. Add the onion, ginger, garlic, and a pinch of salt and sauté until golden, about 4 minutes.

Stir in the carrots, and spices and sauté until well combined.

Pour in ½ cup of the broth and cook until the liquid is reduced by half.

Add the remaining 5 ½ cups of broth and another ¼ teaspoon salt and cook until the carrots are tender, 30 minutes or so

Add the lemon zest and use an immersion blender to blend the soup until almost smooth.

Stir in the lemon juice and a pinch of salt, and gently reheat. Taste; you may want to add another squeeze of lemon, a pinch or two of salt, or any other spices.

Serve with sour cream or Greek yogurt.

Store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.

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