I, of course, managed. Women have been "managing" in the kitchen for years. Then men started cooking and they weren't going to "manage" so they created stand mixers, blenders, food processors, spice grinders, etc, etc... for which I am very thankful.
To be honest, I don't know who created any of these things. It may very well have been a woman but since they were created early on chances are that even if it were a woman, her man would have taken the credit LOL. Heck, lately listening to the political statements being made, there are those who would like nothing better than for woman to be back in the kitchen, barefoot and pregnant.
Now, I don't have anything against being in the kitchen. It is where I am happiest. I love going barefoot and my children are my greatest blessing from God but woman have fought long and hard to be treated as equals and it breaks my heart when I hear and see prejudice of any kind to any segment of society. Phew, did I get off track or what?!
Ok, I am stepping off of my soapbox now and am going to talk to you about a fun little group I am in called Improv Cooking Challenge. Improv is, as the name suggests, a group of bloggers, who love to cook, being given two ingredients each month and improvising a great recipe using said ingredients.
Our ingredients this month were carrots and curry. My husband, who professes to hate curry, enjoyed this soup. I used a mild curry powder and he helped himself to two servings.
This week we are also celebrating #MealPrepMadness. A week long celebration where we share our meal prep tricks with others. As I mentioned earlier in the post, I have been living without my kitchen gadgets for 3 1/2 months. I never realized how much I depended on them until they were gone. They make life so much easier and are such wonderful time savers. This entire soup took less than a half hour to make.
I started out by chopping all my veggies in the food processor. They were finely chopped so took only a minute to get tender when added to a med hot skillet with olive oil and curry powder. When the veggies were softened and the curry was fragrant, I added the chicken stock. Bring the mixture to a gentle boil and cook for about 5-10 minutes.
I was then able to pour the entire amount into my vitamix and puree until smooth. You may have to do this in batches if your blender is smaller or you can use a hand blender which is another handy dandy gadget.
Return the pureed mixture to the pan, place over medium heat and add the lemon juice and salt and pepper.
That's it! Easy peasy and delicious. Vegetarian, Vegan and Fast Metabolism Friendly. It is the perfect first course or light lunch or dinner. Don't forget to check out the other Carrot and Curry Creations following the recipe.
Curry Kissed Carrot Soup
adapted from Eating Well
3 T. safflower oil
1 1/2 t. curry
8 carrots, peeled and chunked
2 lg. stalks celery, chunked
1 med. onion, chunked
1 (32 oz) box organic chicken stock
juice of 1/4 lemon
salt and pepper to taste
Place the carrots, celery and onion in the large bowl of a food processor and pulse until finely chopped. Heat the oil in a large saucepan over med high heat. Add the curry powder and veggies. Cook, stirring, until veggies are softened and curry is fragrant. Add the chicken broth and bring to a boil. Reduce heat to a gentle boil and cook for 5-10 minutes, until vegetables are very soft. Transfer mixture to a blender (in batches if necessary) and puree until smooth. Return the soup to the saucepan and gently rewarm over medium heat. Stir in the lemon juice, taste and season with salt and pepper. Print Recipe