Curried Carrot & Yam Soup

with Ethical Table Food Co. Currie Bowl

Curried Carrot & Yam Soup

3 Tbsp coconut oil

1 large onion

2 cloves of garlic

2 Tbsp fresh ginger

2 1/2 Tbsp Currie Bowl Curry Blend

5 pieces of celery

1 medium yam

6 medium carrots

6 cups vegetable or chicken stock

Directions

Dice onions, garlic, and celery. Peel and chop ginger. Cut yams into 1-inch cubes and carrots into 1-inch pieces.

Put a large soup pot on medium heat; add coconut oil when hot. Sauté onions until they start to caramelize and become translucent. Add garlic, ginger and Ethical Table Currie Bowl Curry Blend and cook for about 3 minutes while stirring. Add celery and cook for another 3 minutes, stirring frequently. 

Add carrots, yams, and stock to the pot; turn the heat up to medium-high until your soup starts to simmer and then turn it down to medium-low and let the soup gently simmer until vegetables are tender. Flavours amalgamate, approximately 30 minutes, stirring occasionally. Let soup cool slightly, then add to blender and blend until completely smooth. Refrain from filling your blender; you can do two batches if needed. Add back into the soup pot and heat to serving temperature. 

Garnish with cilantro and enjoy!