Thursday, April 3, 2014

Carrot Soup

Carrot Soup:

1 pound organic carrots, peeled and finely grated/chopped in food processor
1 medium onion, chopped
2 sticks celery, chopped
1 TBs olive oil
2 TBs organic butter
1/2 tsp curry powder
salt and pepper to taste
3 cups vegetable broth
1 cup chicken broth
chopped parsley for garnish

-Saute onion in olive oil and butter until golden. Add celery and saute for 2 more minutes.
-Add carrots, broth, and spices. Bring to boil and simmer for 30 minutes.
-remove from heat, puree in blender.
-Serve and garnish with parsley.


  1. yummy, what is the texture of the crust like?

    1. it surprisingly stays in tact and you can pick it up pretty much like a regular pizza slice. It's a bit soft. I baked mine for 20 minutes before placing toppings on it. I wonder if baking it longer will make it crispy.