You may also like
Categories:
butter olive oil garlic white onion carrots stalk of celery curry powder handful Italian parsley chicken
Viewed: 63 - Published at: a year agoIngredients
- 1 TB butter
- 1 TB olive oil
- 1 garlic clove, minced
- 1/2 white onion, minced
- 15 med. sized carrots, peeled and cut in 1/4 in rounds
- 1 large stalk of celery, chopped OR 1 chopped leak, white and light green parts only
- 1 tsp curry powder
- Small handful Italian parsley
- 2 cans chicken or veg broth, low sodium
Method
- In a dutch oven or heavy soup pot, saute onion, garlic, butter, olive oil on med/high heat for 2-3 minutes. Add celery (or leak) and carrots and saute 7 more minutes, stirring often and adding up to 1/4 cups water as needed to prevent sticking.
- Add boiling broth, and bring mixture to a boil. Lower heat and simmer uncovered for 30 minutes.
- Allow to cool slightly.
- Add parsley, salt & pepper & curry powder to taste.
- Puree and serve.
