Carrot Soup (GFCF)

by Margie
(Vancouver, Canada)

Carrot Soup

3 pounds carrots, scrubbed well and chopped
1-2 tbsp olive oil
1 large onion, chopped
4 cups stock (vegetable or chicken)
1 tbsp curry powder (+/- to taste)

1. Saute onion in olive oil till soft and slightly golden.
2. Add curry powder. Stir.
3. Add chopped carrots. Saute 1-2 minutes, stirring.
4. Add stock.
5. Heat to boil, reduce to simmer, and cook 30-40 minutes.
6. Depending on your family's preference, serve as is, or blend for a creamier consistency. Carefully use an immersion blender (like a Braun stick) or carefully transfer hot soup to a blender or food processor and blend in small batches.