Carrot Soup

Firstly, I'd like to apologize for the lack of posting. It's super hectic here at uni right now, and I just haven't had the time! But the good news is that Reading Week starts... RIGHT NOW, so lots of cooking, baking and eating all captured in blogposts coming your way soon :)

So to continue with my carrot recipes I next made carrot soup. I brought from home a hand blender especially for this, since we don't have one at our house at school. This recipe that I came up with is really healthy... seriously I don't think there is any fat in it at all.

I love having meals that suit the weather. It was really cold when I made this soup - probably around -15 or so that day. But it has started to warm up a bit! It rained today... Rain + February = an unhappy Jen. It can't seem to decide whether it wants spring or to stay winter. Hopefully it will decide soon...

I like carrot soup but I've decided it's kind of like eating baby food. It tastes good! But that's what it makes me think of... oh well.

Carrot Soup

Serves 2

2 large carrots, peeled

1 large potato, peeled

1/3 cup yogurt

1/2 cup water

1 tsp curry powder

1 tsp chili powder

1/2 tsp red pepper flakes

salt & pepper to taste

First chop the carrots and potatoes into chunks and boil them on medium heat until tender (10-15 min). Then remove from heat and drain.

Place the carrots and potato chunks in a bowl or blender and start to blend them to create a puree. If using a hand blender, this can be difficult at first so cut the pieces up into small chunks. As you continue to blend slowly add the yogurt, followed by the water. Continue adding water until you reach your desired consistency.

Continue blending and add the remaining ingredients (spices). At this point you can return the soup to the stove top over low heat, to heat it up again before serving.

Add a spoonful of plain yogurt to serve :)