Potato and Carrot Soup

Jun 24, 2008

2 Tbs. extra virgin olive oil
1 sweet onion, diced
4 carrots, peeled and sliced
1/2 head white cabbage, cored, thinly shredded
dash of nutmeg
1/4 tsp. curry powder
1/2 tsp. fennel
sea salt and freshly ground white pepper, to taste
5 cups vegetable broth or light chicken broth
6 Yukon Gold (or yellow) potatoes, peeled and cut
1/2 cup milk, or almond milk
1-2 Tbs. light cream, or soy cream
fresh chives, chopped, for garnish

In a heavy soup pot, heat the olive oil on medium heat, and sauté the
onion until softened. Add the carrots, cabbage and spices, sea salt and
white pepper, stir and cook for ten minutes. Add in the vegetable broth and
potatoes, bring to a boil over high heat, then lower heat and simmer until
vegetables are tender, about 20 to 30 minutes. When the vegetables are
done, carefully ladle the soup mixture into a blender, reserving about a cup
of the whole vegetable pieces in the soup pot. Cover the blender and puree
the soup mixture until it is smooth, then pour the pureed soup back into the
soup pot, stirring it together with the reserved vegetable pieces. Stir in 1/2
cup milk, and gently heat it through, being careful not to bring the soup to a boil.

Add in cream, if desired.

Ladle this creamy soup into colorful bowls and garnish with fresh chopped chives.

Serves 4-6


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