For Valentine’s Day or a special dinner, garnish this warming and simple soup with carrot hearts.
Peel and chop 1 onion.
Peel and coarsely chop 3 lbs. of carrots, reserving a half of one carrot for the garnish.
Mince 2 cloves garlic.
Heat 2 tsp. olive oil over medium-high heat in a large saucepan. Add the chopped onion to the hot oil and saute about 3 minutes, stirring every thirty seconds or so.
Add carrots, 8 cups vegetable broth, minced garlic, 1 TB sweet curry powder or garam masala, 1/4 tsp. smoked paprika, and, if desired, 1/8 tsp. cayenne pepper.
Bring the broth and vegetables to a boil, reduce heat, and simmer 25-35 minutes, until carrots are fork tender.
Puree the soup. Check seasonings and adjust to your taste. Serve with a dollop of sour cream (dairy or non-dairy) or yogurt (optional). Garnish with carrot hearts (optional).
To make the carrot heart garnish:
With the reserved 1/2 of a carrot, carefully cut a v from the top the length of the carrot.
Then, pare the bottom edges of the carrot to create the sides of the heart.
The end of the carrot should look like a heart. Cut width-wise to create little carrot hearts to garnish your soup or include in a salad.