This recipe makes three quarts of broth.
- 2 quarts water
- 1 medium onion, peeled
- 3 large carrots, peeled and quartered
- 6 stalks of celery, chopped into sticks
- 4 to 5 cloves garlic, peeled
- 1 tablespoon curry powder
- ½ teaspoon chili pepper flakes
- 1 tablespoon kosher salt
- 1-2 tablespoons honey or maple syrup
- ½ pound ditalini pasta – cooked in boiling salted water until al dente, drained and set aside
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- Pour the water into a large soup pot. Add the onion, carrots and celery. garlic. Turn the heat to high.
- Place the garlic, curry powder, chili pepper, salt and honey in the pot. Cover and bring to a full boil, then turn down to a simmer. Simmer for 45 minutes to an hour or until the vegetables are soft.
- While saving the cooking liquid in the pot, scoop the vegetables into the beaker of a blender or food processor.
- Carefully add three to four full, large ladles full of broth to the vegetables. Puree until smooth.
- Place the vegetable puree back into the pot with the remaining liquid. Stir and return to a simmer.
- Taste and adjust seasoning with salt, if needed.
Enjoy as is or add cooked chicken, pasta or vegetables to the broth.