Carrot Curry Soup

Here is another super simple soup.

1 cup chopped onion
2 Tbsp olive oil
1 tsp garlic minced (or 1 fresh clove garlic)
1 square curry or 1 Tbsp curry powder
4 cups vegetable broth
2 lbs carrots, pealed and sliced
1/2 cup half and half, or canned milk
In a skillet  heat oil and add onion, and garlic, and cook until onions are translucent and slightly brown.  Put onion mixture, curry, broth, and carrots into a crock pot.  Cook on low for 6+ hours or on high for 4 hrs.  With a slotted spoon, scoop the carrots and onions into a blender.  Add half and half, or milk. Blend, adding enough of the remaining broth that the mixture blends thoroughly and is the desired consistency.

Serve with your favorite bread

For a middle-eastern variation, use coconut milk instead of half and half.   Serve with naan or focaccia bread

For a low-fat vegan variation, omit the olive oil (instead spray skillet with your favorite cooking spray) and the half and half.  Serve with a vegan whole wheat bread.

I can imagine, if I were entertaining, making both the fresh pea soup, and this soup, offering a variety of artisan bread, and using the colors to make quite a pretty table.