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    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:


    2-4 medium beets

    1 lemon- zest and juice needed

    3 medium onions

    1 tsp - 1TBS curry powder

    1 tsp - 1 tbsp chopped fresh ginger

    1-4 cloves of garlic

    olive oil or coconut oil

    1 pound carrots

    2 medium zucchini

    6 cups veggie broth or chicken bone broth

    salt and pepper to taste

    Cilantro

    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!