Carrot and Basil Soup

Since the Easter Bunny has left for another year, I thought you might not know what to do with all the leftover carrots so here is an awesome recipe.  The broth really makes it.  With regular vegetable broth it just tastes like carrots!! Hee hee. Don't get me wrong, I like carrots, but with this broth it is really something special:


Carrot and Basil Soup

1 Tbsp Olive oil

2 Tbsp butter or Earth Balance or Smart Balance

1 Large Vidalia onion, chopped

3 stalks celery

2 medium potatoes, chopped

2 pounds carrots, cut into chunks

6 cups of College Inn Thai Coconut Curry Broth (orig recipe calls for vegetable broth, I like to add a zing!!)

2 tsp ground coriander (optional)

1/4 chopped fresh basil

fresh ground black pepper to taste

Heat oil and butter in large soup pot over medium heat. Sauté onion for 3-4 minutes until slightly softened. Add celery and potatoes, cook for few minutes, then add carrots. Sauté for 3-4 minutes, stirring frequently. Cover, reduce heat to low and "sweat" veggies for 10 minutes. Make sure veggies do not stick to bottom of pot.

Add the broth, bring to a boil and cover and simmer until carrots and potatoes are tender. Let cool slightly.

Use an immersion blender to process until smooth, or put the soup into batches and process in a blender until smooth. Stir in coriander, basil, and pepper to taste.

16 – 1 cup servings at 1 point each