A healthy, delicious, thick and nutritious with a bright orange color soup.
2 tablespoons olive oil
5 large carrots, peeled and sliced
4 medium potatoes, peeled and quarterly cut
1 large onion, finely chopped
2 celery sticks
4 cups vegetable broth or water
½ teaspoon dry ginger powder
½ teaspoon curry powder
½ lemon juice
1 teaspoon salt
Freshly grounded pepper
Cilantro to garnish
½ cup fresh yogurt (optional)
1. Heat the olive oil in a heavy medium size saucepan over medium heat.
Add the carrots, onion, potatoes, celery and sauté until onion is translucent (about 8 minutes)
2. Add vegetable broth, cover and simmer until carrots are very soft, stirring occasionally, for about 25 minutes and remove from heat.
3. Process the soup in a blender and return it back to the same saucepan.
Add salt to taste and then bring it up to simmer, (about 5 minutes over medium heat) and remove.
4. Ladle into soup bowls, add in lemon juice to taste and top with freshly grounded pepper and garnish with chopped fresh cilantro.
As an option, instead of cilantro you may add a teaspoon of yogurt.