This soup is absolutely delicious, and almost 100% vegetables, so it’s crazy healthy too! It whips up in 40 minutes, and makes about three large bowls full.
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 tablespoon curry powder (or more to your liking)
- 5 medium carrots, chopped (1lb)
- 1 small head of broccoli, chopped (1lb)
- 4 cups vegetable broth
- yogurt, for garnish (optional)
Heat oil in a large pot over medium heat. Saute onion until tender and translucent. Stir in the curry powder. Add the chopped carrots and broccoli and stir. Pour in the vegetable broth, and simmer until the vegetables are soft, about 20 minutes.
Let it cool slightly, then transfer to a blender to puree the soup and transfer it back to the pot. Serve with a little plain yogurt, preferably Greek, for some creaminess and a bit of protein.