This is a great base soup. I made plenty of changes to suit my own tastes, though. I grated the carrots to make them easier and quicker to cook. I added a TON more Indian spices, including garam marsala and tumeric, and used HOT curry. I love spicey foods! I also added chopped celery. When everything was sauteed to softness, I pureed it; once pureed, I added about 2/3 cup plain yogourt, which reduces the hotness of the spices without taking away the flavour. The yogourt will also make the soup creamier and a bit thicker. It turned out perfect for me!
If you are adverse to strong carrot flavour, try using the sweeter baby carrot...be aware that they always seem to take longer to cook!
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This is a great base soup. I made plenty of changes to suit my own tastes, though. I grated...