Velvet Curried Carrot Soup

Ingredients

• 1 teaspoon olive oil
• 1 small onion
• chopped
• 1 fat garlic clove
• minced
• 1 teaspoon thyme
• 1 bay leaf
• 5 large carrots
• grated
• 12 zucchini
• chopped
• 1 liter vegetable stock or 1 liter chicken stock
• 2 tablespoons curry powder
• salt and pepper

Instructions

1. Coat bottom of pot with olive oil and saute onions, garlic, thyme and bay leaf till fragrant.
2. Add carrots and stir to coat.
3. Add stock, zucchini, curry and salt and pepper.
4. Cook about 15 minutes, till veggies are soft.
5. Puree in batches, or use a hand held stick blender.
6. You want this pretty fine.
7. It will be thick as well.
8. Return to the pot, check the seasonings and dive in!