carrot curry soup for a cold (or *the* cold)

Once again it is freezing here in Michigan and everyone is getting sick. It snowed on the first day of spring. It snowed again yesterday. So, this seems like the perfect day for a guest post from my friend Elizabeth who made this lovely carrot soup to help get rid of her cold a couple weeks ago. And lucky for you, she actually uses measurements!

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Ingredients for Two Servings:
1 small white onion, chopped (yellow works too)
1 small carrot, chopped
3-4 cloves garlic, chopped
2 Tbsp canola oil (can be omitted on oil free days)
2 cups (16 oz) vegetable broth
1 tsp curry powder
1/4 tsp cayenne pepper
1/2 tsp salt (or to taste)

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1. Add the onion, carrot, garlic, and oil to the bottom of the pot. (If using squeeze tube garlic, don’t add garlic until step 3.) Cook over medium heat for 10 minutes, until carrot begins to soften.

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2. Add the vegetables to the blender with a splash of the broth and puree the mixture.

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3. Put the mixture back into the pot. Add the rest of the broth, curry powder, cayenne pepper, and salt. Stir.
Simmer for 5 minutes…

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4. Serve!

What is your favorite chicken noodle soup alternative for colds, or general winter malaise?

0 thoughts on “carrot curry soup for a cold (or *the* cold)

  1. I love carrot soup— been missing my blender lately. Such a good meal for the winter. Great photos, both the soup— and the Meijer broth! Love using that in recipes.

    • I will pass your comments on to the chef 🙂 She took all the pictures, too. My blender, sadly, was accidentally destroyed by my 8 month old nephew this weekend, so I’m not sure when I’ll get to make this myself.

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