Welcome to fall! Are the leaves changing in your neck of the woods? What a nice time of year to enjoy soup for lunch or with a sandwich for dinner instead. In the rush of soccer practice, after school activities and every day life, it is nice to come home to a house that not only smells good, but one that has dinner on the table in no time at all. This curried carrot soup can be prepared in the last five minutes you have before rushing out the door to get the kids to school (yes, I know because I timed it!), then it simmers away in the Crock Pot for the day and the aroma welcomes you home later on. If you don’t care for curry, leave it out and you still have a healthy soup to enjoy.
1 1/2 pounds carrots (about 6), peeled and cut into chunks
2 TB brown sugar
2 tsp curry powder
1 onion, peeled and cut into quarters
1 potato, peeled and cut into quarters
3 1/2 – 4 cups chicken stock (make your own stock with this easy method)
Put all of the ingredients into the Crock Pot. Cook on low for 4-6 hours. Puree to desired consistency, add more stock if you want a thinner soup.