Curried Carrot Soup; Mexican Black Bean, Corn, and Avocado Salad

By Ira

I love making a big pot of soup. I eat all the leftover soup for lunch during the week, or I can freeze it for a weeknight meal. The great thing about this soup is that it’s full of Vitamin A. It goes beautifully with store-bought sourdough bread.

I often make this salad and it’s one of my husband’s favorites. It should serve 4, but we find ourselves eating all of it. You can also add diced red pepper. It’s also a great last minute summer salad, next to a grilled chicken, fish, or meat.

Both the soup and the salad are very easy to make, making it ideal for a weeknight meal.

Curried Carrot Soup

Serves 4 (or more in my case) – Adapted from Everyday Food Great Food Fast

  • 2 tablespoons butter
  • 1 large onion, chopped
  • 1 teaspoon curry powder
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon sugar (optional)
  • 3 1/2 cups chicken broth
  • 3 cups water
  • 2 pounds carrot, peeled and cut into 1-inch chunks
  • 1 tablespoon fresh lemon or lime juice
  • 2 tablespoons chopped fresh cilantro (optional for garnish)

Note: you can make this with just chicken broth instead of broth and water. Sugar is optional if the taste of the carrots isn’t sweet enough.

In a Dutch oven or a large saucepan over medium heat, add the onion, curry powder, salt and pepper. Cook, stirring occasionally, for about 5 minutes, until the onions are tender.

Add the broth, carrots, water and sugar (if using). Increase the heat and bring to a boil. Reduce the heat, cover, and simmer for about 20 minutes until the carrots are tender.

You now need to puree the soup. You can use an immersion blender, making sure that the head of the blender stays below the soup at all times when blending so it doesn’t spatter. This is the method I used as I was too lazy to transfer the soup to a blender. If you use the blender, you need to do it in batches, being careful not to fill the jar more than halfway as hot liquids expand when blended.

Off the heat, stir in the lemon or lime juice. Serve garnished with the cilantro.

While the soup is cooking for 20 minutes, you can quickly put together the salad.

Mexican Black Bean, Corn, and Avocado Salad

Serves 4

  • 1 can black bean, drained and rinsed
  • 1 cup frozen corn, thawed in the microwave
  • 1 soft avocado, roughly diced into 1/4 inch pieces
  • 5 green onions, finely sliced
  • 1/2 cup finely minced cilantro
  • 3 tablespoons lime juice
  • 1 teaspoon cumin
  • 1/8 teaspoon Chipotle Chili Pepper (optional)
  • salt to taste

In a large bowl, mix everything together. Taste to see if it needs additional salt.  

Serve with the soup and sourdough bread.

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