CARROT, CELERY AND POTATO SOUP

CARROT, CELERY AND POTATO SOUP image

Number Of Ingredients 12

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4 medium red potatoes, peeled and diced
2 celery sticks, sliced
2 large garlic cloves, sliced
1 large carrot, sliced
2 green onions, diced
1 cup vegetable stock
1 tsp red chili powder
1 tsp paprika
1 tsp garam masala
1 tbsp canola oil
few slices fresh cucumber, for garnish
salt and pepper, to taste

Steps:

Heat canola oil in a dutch oven (or a regular pot) and add garlic. When garlic softens (but before it browns, about 1 minute), add celery and carrots and cook covered for 3-4 minutes. Pour in vegetable stock and add potatoes, red chili powder, paprika, garam masala, salt, and pepper, Cook covered for 20-25 minutes. Be warned, your whole apartment will start smelling like heaven right about now. Turn off the heat, add green onions, and transfer to a blender. Puree the soup and check seasonings. When serving, garnish with fresh cucumber and a dash of paprika. The soup is hearty and creamy without being fatty; I was originally going to add some milk or creme fraiche to thicken the soup, but the potatoes do that for you.