This latest version of this soup is a real improvement on what was already good. I kind of can't stop eating it, so beware! It goes really well with the cauliflower/pomegranate thing I'm posting next.
- 8 ounces carrot, chopped
- 1 (butternut squash, peeled and cut into (1/2-inch) cubes
- 1 tablespoon olive oil
- 1 cup chopped yellow onion
- 1 teaspoon Madras curry powder
- 1/4 t cumin
- 1/4 t coriander
- 1/8 t cinnamon
- 1/4 teaspoon ground red pepper
- 1 C water
- 1.5 C vegetable (or other) stock
- 6 tablespoons sour cream
- 2 teaspoons honey
1. Preheat oven to 500°.
2. Toss the first 4 ingredients in a bowl. Pour onto a jelly-roll pan. Roast at 500° for 20 minutes or until vegetables are tender.
3. Saute the onions with the olive oil and spices for about 5 minutes in a stock pot.
4. Combine roasted vegetables, half of the sauteed onions, 1 cup water, and all the spices in a food processor; pulse to desired consistency. (Make sure you remove the center part of the blender lid and cover the hole with a towel whenever you blend hot things.)
5. Add 1.5 C stock and the blender mixture to the onions in the stockpot. Add the sour cream and honey, and stir until blended, heating on medium heat.