Curried Carrot Soup Submitted by Jaime K., Bolling AFB Ingredients 1/3 cup fine minced shallots 1 tablespoon minced fresh garlic 2 each red delicious apples, peeled and diced 2 pounds carrots, peeled and diced 1 cup German white wine 1 quart low-sodium vegetable stock 2 teaspoons ground cumin 3 teaspoons curry powder 1/2 teaspoon fresh ground black pepper 1 teaspoon Kosher salt Preparation Prep time: 15-20 minutes Cooking time: 30 minutes Temperature: Stove top, medium to medium-high heat 1. In large soup pot add olive oil, shallots and garlic and lightly saute     until shallots are translucent. 2. Add in stock, carrot, apples and wine, bring to a boil then reduce to a     simmer, cook for another 15 minutes. 3. Add in cumin, curry, pepper and salt (add only half the salt and check     the flavor, then adjust with more to taste) and let simmer for another     10 minutes or until carrots are tender. 4. Turn off heat, puree soup (carefully) with an immersion blender or     with a blender or food processor until smooth and creamy, at which     point it is ready to eat. (Soup can be frozen for up to a month.)

Characteristics Gluten-free Low-sodium Low-fat

Eat This For: Lunch Snack Entree Side dish