Curried Carrot and Zucchini Soup with Lemony Beet Cilantro Relish
This easy and beautiful soup is adapted from "Then Natural Gourmet" cookbook by Annemarie Colbin. It's so adaptable that I don't use exact measurements here. Feel free to play around with ingredients to suit your taste.
Ingredients:
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2-4 medium beets
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1 lemon- zest and juice needed
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3 medium onions
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1 tsp - 1TBS curry powder
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1 tsp - 1 tbsp chopped fresh ginger
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1-4 cloves of garlic
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olive oil or coconut oil
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1 pound carrots
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2 medium zucchini
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6 cups veggie broth or chicken bone broth
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salt and pepper to taste
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Cilantro
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Sour cream, yogurt or cream fraiche (optional)
Instructions:
-Simmer beats in water for about an hour until they are tender. Cool, peel and grate. Add lemon zest and lemon juice to the grated beets. Set aside.
-While the beets are cooking, coarsely chop the onions. Heat about a TBS of oil in 6 quart pot and cook the onions over medium low heat until tender and sweet about 15-20 min.
- Add curry powder to the pan and saute for a few minutes.
-Add chopped carrots and zucchini to the pan. Add broth. Bring to a boil and reduce to simmer. Cook covered until veggies are soft about 20-30 minutes.
-Puree the soup either in a blender or with a hand held blender directly in the pot. Season with salt and pepper.
-Serve the soup in bowls topped with the lemony grated beets, chopped cilantro and an optional dollup of sour cream, yogurt or cream fraiche. Enjoy!