|Carrot-celery soup with a dollop of Greek yogurt|
I was in the mood for a soul-warming soup for lunch today so I looked in the fridge and came out with carrots, celery, and apricots.
Equal amounts of carrots and celery. I used 3 large mutant carrots and 1/3 of a bundle of celery
5 dried apricots (40 grams)
1 bay leaf
1 tablespoon dried curry powder
salt and pepper to taste
|Peel and chop carrots, celery and apricots.|
Add chopped carrots, celery and apricots to a medium sauce pan, add 4 cups of water, a bay leaf and a tablespoon of dried curry powder.
Bring to a boil, cover and turn heat down until soup is simmering. It took about an hour for all the veggies to become super tender.
I like my soups pured and creamy. And the kids don't like chunks of veggies so I poured the mixture, minus the bay leaf, in my high-speed blender.
Blend soup, pour back into pan and season with a bit of salt and pepper.
|Soup with a dollop of sour cream and tropical fruit smoothie|
My poor photographic skills don't do this soup any justice - in real life, this soup was way more orange and prettier! Along with a bit of sour cream or yogurt stirred in, this soup came out smooth and rich and deliciously creamy. I'll be making this again as I usually have all these ingredients on hand, ready to whip up on a cold winter day. For a summer time dish, the veggies could be quick cooked in a pressure cooker and served cold, along with a bit of Greek yogurt.