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Categories:
olive oil garlic onion curry powder red pepper carrots celery vegetable broth white wine white pepper salt yogurt fresh cilantro
Viewed: 12 - Published at: 7 years agoIngredients
- 1 tablespoon olive oil
- 2 garlic cloves, chopped
- 1 large onion, chopped
- 1 -2 teaspoon curry powder
- 12-1 teaspoon red pepper flakes, to taste
- 8 medium carrots, pared and chopped
- 4 celery ribs, chopped
- 4 cups vegetable broth, can use chicken broth
- 12 cup white wine
- 14 teaspoon white pepper
- salt, to taste
- 8 ounces plain fat-free yogurt, can use ff sour cream
- 13 cup chopped fresh cilantro, for garnish
Method
- Heat up the olive oil in a soup pot and cook the garlic and chopped onion for 4-5 minutes.
- Stir in the curry powder and red pepper flakes.
- Add the carrots, celery, broth, wine, and white pepper.
- Cook/simmer for about 20 minutes or until all veggies are very tender.
- Use an immersion blender and puree until smooth or almost completely smooth.
- Add salt to taste.
- Ladle into bowls and dallop with ff yogurt (or sour cream) and swirl into the hot soup.
- Garnish with chopped fresh cilantro.
