CURRIED CARROT SOUP WITH ROASTED FETA SALAD

CURRIED CARROT SOUP WITH ROASTED FETA SALAD image

Yield 4 servings

Number Of Ingredients 14

SHOPPING LIST;
1 onion
celery
curry powder
1lb. carrots (buy baby ones and you won't even have to chop them)
5 cups broth (I like the organic stuff from Trader Joe's, but boiling last night's chicken carcass with salt to taste also works well. Be sure to use enough salt... good broth needs it.)
bay leaf
salt
fresh parsley
white rice (1/4 cup only. This is the thickening for the soup, instead of flour)
vinegar
olive oil
salad greens (tuscan mix and/or spinach work well. No iceberg!)
feta cheese (enough for each person to have a 1/2 inch thick slice)

Steps:

THE DO AHEAD: Saute 1 chopped onion, 1 rib celery, 1 Tbsp. curry powder(check label to avoid gluten), & 1 tsp. tarragon together. Place in a slow cooker along with 1lb. roughly chopped carrots, 1 bay leaf, 1/2 tsp. salt, 2 Tbsp. chopped fresh parsley, 1/4 cup white rice and 5 cups broth. Slow cook on low for the day while you are out. WHEN YOU RETURN: 1. Slice feta into 1/2 inch thick slices and place on cookie sheet. Roast in 350 degree oven for around 5 minutes, or until cheese is just beginning to melt and brown a bit at the edges. 2. Transfer soup to blender and blend until creamy. Return to crock pot (now set on high) to warm 3. Place 2 Tbsp olive oil and 1 Tbsp vinegar in wok (Beware, as Basalmic vinegar is often contains gluten. Red wine vinegar or rice wine vinegar both work well here.) Heat until oil ripples when swirled, then turn off heat and quickly add salad greens all at once. Toss quickly until greens are just barely wilted, then remove to salad plates and top with slices of melted feta. Top with fresh ground black pepper. 4. Serve soup and salad. (Soup recipe serves 4-6)