Introduction: Cream of Courgettes and Carrots With Curry
Creams and soups tend to please everyone and are not heavy, so they are ideal as a starter or a light meal. In addition, they usually have vegetables, so they make them a healthy alternative.
- 2 onions
- 3 medium-sized white courgettes
- a branch and a half of celery
- 6-8 carrots
- olive oil
- a white wine glass
- 300-350 ml evaporated milk (unsweetened low fat condensed milk).
- a teaspoon of cumin powder
- a teaspoon and a half of curry powder
- some salt
- a glass of water (more if needed)
Step 1: Cut, Slice and Cook
Cut the onion in small pieces and put them in a pan or other useful container with hot oil. Stir occasionally. Keep high heat.
Meanwhile, peel the carrots and slice them in small pieces.
Once the onions are poached, add the carrots and stir together. You should also slice the celery and include it in the pan. Stir again.
Now, slice the courgettes. Let them for the end because they are soft and can be cooked easily. Add them to the pan and stir together until all is medium cooked.
Step 2: Wine and Spices
Now add the wine and the spices and stir until all is well distributed. Keeping a high heat, wait until alcohol evaporates. It will last about 5 minutes.
Step 3: Boiling
Add unsweetened low fat condensed milk and water. Stir again and cover the pan with a lid.
Lower to medium heat and let it boil for 10 minutes.
Step 4: Mixing and Serving
Add all in a glass blender and mix it until there are no lumps.
Voilá, this is ready to be served. Yes, serve it hot, please.
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