Magic Soup (creamy curried carrot)

By mdm • June 5, 2010 • 0 Comments

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Author Notes: The first time I made this my housemate at the time said it tasted like a cure-all -- a magical elixir for healing. I think it's the spice with the lemon and ginger that does it -- and add more jalapeno if you want a little more heat. That was years ago and since then it's been a favorite and one of the most requested things I make. Enjoy! - mdm

Serves 6-8 as a starter, less if you have it as a meal

1 onion
1 jalapeño
2 (or so) cloves garlic
8 (or so) carrots
1 white potato
1 lemon
1 piece shaved ginger (inch or less)
1 (or so) tablespoon minced cilantro
1 teaspoon curry powder
1 teaspoon cumin
1/2 teaspoon cinnamon
1/2 teaspoon salt
5 cups veggie broth/water
1 cup plain yogurt
splashes olive oil

Sauté chopped onion in bit of olive oil, about 5 minutes.
Add chopped jalapeño (seeds removed) and minced garlic, couple of minutes.
Add chopped carrots, white potato and shaved ginger. Cook for about 5 minutes with a bit of water added.
Add veggie broth and water, in whatever proportion you like. I usually add around 2 cups of broth to 3 cups of water. Liquid should just cover the vegetables. Boil and skim off the foam.
Add curry powder, cumin, cinnamon, salt. Cover and simmer around 45 minutes. Adjust about of liquid as needed.
Let it cool a bit then puree with yogurt.
Put it back on the stove and heat, adding juice of one lemon and minced cilantro. To garnish, add a dollop of yogurt and a sprig of cilantro.