- Carrots, peeled and roughly chopped
- Extra virgin olive oil
- Large white onion, roughly chopped
- Curry powder
- Garlic, minced
- Vegetable stock
- Salt and pepper, to taste
Heat the olive oil in a large saucepan over medium heat.
Add the onion, curry powder, and a pinch of salt and Sauté.
Add garlic and carrots.
Add Vegetable stock.
Bring to a boil.
Simmer until the carrots are tender.
Remove from heat and blend with a hand blender until smooth.
Add more salt and pepper to taste.
Serve with rye bread or make rye bread croutons to add to the soup.