Curried Carrot Soup

Quick, easy, and light. Plus it’s the only way to get my niece to eat carrots.

Step: 1

Heat oil in a large pot over medium heat. Saute onion until tender and translucent. Stir in the curry powder. Add the chopped carrots, and stir until the carrots are coated. Pour in the vegetable broth, and simmer until the carrots are soft, about 20 minutes.

Step: 2

Transfer the carrots and broth to a blender, and puree until smooth. Pour back into the pot, and thin with water to your preferred consistency.

Per Serving: 133 calories; protein 2.4g; carbohydrates 20.2g; fat 5.4g; sodium 414.7mg.

The word “stew” can process to both a dish and a make dishes method. Stewing involves not fast cooking piece of meat, vegetables or beans in a tastefull water based . It’s similar to braising, instead it does have a few notable differences. The meat is chopped into smaller pieces instead of being cooked all of it , and the liquid completely covers the contents in a stew as compared to a braise’s halfway all of it . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a reputation for being a rib-sticking meal that comfortable you up on a freezing , winter day. It’s true ; a bowl of classic beef stew can make warming featured food , but stew’s cozy factor more than a way beyond protecting you from the cold . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the greatest comfort food, no matter the weather.