I came home from a girls-get-away to find the cutest little white bowl sitting in my fridge…
“H-m-m-m-m,” I wondered, “what is this?”
And then I lifted the wrap and took a deep whiff and “h-m-m-m” went to “m-m-m-m-m-m” and then in went my finger and snagged some of the mysterious contents and “mmmmm-mm” went to “damn!!! that is good!”
Once again my gorgeous, bombshell neighbor Teresa had struck! And this time she left behind a blend of delightful flavors that was very tasty cold….and then I heated it up and “yawzaaaaa, fau-u-lous hot!”
I emptied the bowl and returned it to her. Not being coy, I asked for the recipe.
Being the wonderful lady that she is, she zipped it right back to me….God’s blessings upon you my child…and so it appears here.
A friend of hers from Oklahoma sent it to her and so I think perhaps it needs to be re-titled just a bit to honor these wonderful women from that state who not only share their recipes but their hearts as well…who could take something so humble as tomatoes (and the world at one time thought they were poisonous) and carrots (a lowly root vegetable that has no unpronounceable pedigree name) and serve this sublime soup. And since curry is now thought to be of benefit to Alzheimer’s patients, have this often and perhaps curry it on up a bit more…..
More than OK Tomato/Carrot Soup
2 T. butter
1 medium onion, chopped
½ – ¾ lb carrots, sliced
1 t. curry powder
2 T. basil
2 large cans whole tomatoes, without the juice
3 ½ C. (2 cans) chicken broth
salt and pepper to taste
In a stockpot sauté the onions in butter. Add carrots, ½ (1 can) of broth, tomatoes and spices. Cook until tender (approx 30-45 min). Pour into blender and puree until smooth, about 1 minute. It usually takes 3 batches to puree all of it. Return the soup to the stockpot and add remaining ½ (1 can) of broth. Heat through.