The Recipes

Carrot Soup with Radish Salsa

With the curry powder in this soup, it is the perfect foil to the cold weather coming our way.  Ridiculously few ingredients, and the radish salsa on top livens it up.

Carrot Soup with Radish Salsa


- 4-5 carrots, peeled and chopped
- 1/2 onion, diced
- 1 garlic clove, minced
- 1-2 T. curry powder
- 3-4 c. vegetable stock
- 2 radishes, cut brunoise (tiny little dice)
- 1-in. piece of English cucumber, cut brunoise
- small bundle of cilantro and mint, finely chopped
- orange-flavored olive oil
- blended oil
- salt
- pepper

In a large pot, heat a T. of the blended oil.  Add the onion, season with salt, and allow it to sweat for 5-6 minutes.  Add in the garlic and stir for a minute longer.  Next stir in the curry powder and once combined, add in the stock and season with salt and pepper.  Let the soup simmer for at least 30 minutes.

While it cooks, combine the radishes, cucumber, and herbs.  Drizzle with the orange-flavored olive oil (or regular) and season with salt and pepper.

Puree the soup with an immersion blender.  Ladle into a bowl and garnish with the salsa.  Drizzle more of the oil around the salsa and serve.