Curried Carrot Soup

Spicy Comfort

5   Carrots, diced
1   large Yam, diced
1   White Onion, diced
2   Apples, diced
5 cups 1250 ml   Vegetable Stock
1 tbsp 15 ml   Curry Powder
1 tsp 5 ml   Garam Masala
1 tsp 5 ml   Black Pepper
2 tsp 10 ml   Olive Oil
1. Peel Carrots, yam, apples and chop finely. Chop onion. Add oil and veggies to a large pot and cook, stirring frequently, over low to medium heat until onions are transparent, and vegetables are glossy.

2. Add the stock, and spices and turn up the heat to high. Bring soup to a boil, stirring occasionally.

3. Reduce heat. Now one can either blend the soup in a blender until smooth, or just serve as is, with the vegetables in small golden diced pieces.