This has become one of my all time favorite soups...I've made it three times already! Taken from The Best Recipes in the World by Mark Bittman ( I call this book the bible of world cuisine!), the first time I made it, it was a bit strong for my taste...so here I modify the recipe to my liking, using only one tablespoon of curry powder instead of three...
You will need:
- 2 T. grape seed oil
- 2 cloves of garlic, minced
- 1 t. ground cumin
- 1 t. ground turmeric
- 2 medium onions, chopped
- 3 carrots, sliced
- 4 celery stalks, chopped
- 6 c. of water or stock of choice
- 1 to 3 T. curry powder
- salt and pepper as desired
- fresh cilantro for garish
Heat oil in a large heavy saucepan over medium heat. Add garlic, cumin, and turmeric and cook for about one minute. Add veggies and cook for about 15 minutes, stirring occasionally. Add water or stock and bring to a boil. Remove from heat and simmer about 15 to 20 minutes. Remove from heat and allow to cool slightly before processing in blender until smooth and creamy. Reheat as desired and garnish with cilantro.
