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V Curried Summer Squash and Carrot Soup
From AllRecipes.com Ready in about 30 minutes
2 tablespoons extra virgin olive oil
1 large onion, diced
3 large or 6 small carrots, washed and sliced
1 tablespoon curry powder
1/2 teaspoon cayenne pepper
3 medium zucchini, diced
1 large tomato, peeled and chopped
2-inch piece of fresh ginger, peeled and grated
2 cups water (more if needed)
juice of 1/2 a lemon
sea salt and freshly ground pepper to taste
  1. Heat the oil in a large pot. Stir in the onion and carrots, and season with curry powder and cayenne pepper. Cook and stir until onion and carrots are tender. Stir in zucchini, and cook until tender. Add tomato, ginger, and water. Bring to a boil and simmer 5-10 minutes.
  2. Lower the heat to low. Use a hand blender to blend until almost smooth, adding more water if the soup is too thick. Add lemon juice and salt and pepper to taste.