East Indian Carrot Soup

  • 1 onion, chopped
  • ½ Tbsp. vegetable oil
  • 6 medium carrots, shredded
  • ½ tsp. crushed red pepper flakes
  • ½ tsp. curry powder
  • 1 bunch cilantro, finely chopped (divided)
  • 3 cups canned chicken stock
  • ¼ cup lime juice

Saute the onion in the oil until barely turning brown.  Add the carrots, red pepper flakes and curry powder, and saute about 2 minutes.  Add half the cilantro, chicken broth and lime juice.  Simmer until the carrots are tender but still have definite shape.  Tir in the rest of the cilantro just before serving.  More red pepper flakes and salt may be added while cooking.

Serves 4.

From Fooday.