Cooking Instructions
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Step 1
Chop the
Carrots (12 cups)
.
Step 2
Chop the
Onion (1)
.
Step 3
Chop the
Garlic (3 cloves)
.
Step 4
Heat
Extra-Virgin Olive Oil (3 Tbsp)
in a large Dutch oven or stock pot over medium heat. Add chopped carrots, onion, and garlic. Stir and cook for about 5 minutes.
Step 5
Add
Ground Ginger (1/2 Tbsp)
,
Sweet Curry Powder (1/2 Tbsp)
,
Hot Curry Powder (1/2 Tbsp)
,
Smoked Paprika (1 tsp)
and
Salt (1/2 Tbsp)
. Stir to coat vegetables and cook for an addition 2-3 minutes.
Step 6
Add enough
Water (to taste)
to completely cover the vegetables. Increase heat to high until it comes to a boil, then reduce to a simmer over low-medium heat.
Step 7
Cover and cook for about 30 minutes, or until the vegetables are very soft.
Step 8
Remove from heat and allow to cool until safe to handle, at least 15 minutes.
Step 9
Zest the
Lemon (1)
.
Step 10
Once zested, squeeze juice from the lemon.
Step 11
Stir lemon zest and juice into the pot.
Step 12
Tear
White Bread (2 slices)
into pieces and discard the crusts.
Step 13
Puree soup in a blender in batches. For each batch, add bread pieces and blend until desired consistency. Add extra
Water (to taste)
to the blender if needed to blend properly.
Step 14
Transfer the blended soup to a large bowl and then recombine all of the batches together in the pot. Adjust salt and seasonings to taste.
Step 15
Warm the soup over low heat before serving.
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