I usually get the solar cooked part of this, and most other soups, done in the morning when I’m sure there will be enough sunlight. At dinnertime all I have to do is gently heat it up and stir in any last minute seasonings.

Curried Solar Carrot Soup


1 tablespoon olive oil

1 leek, white and light green parts only, chopped

2 teaspoons curry powder

1 pound carrots, chopped

3 cups vegetable broth

salt to taste

Sour cream

2 tablespoons fresh chives, chopped


Set Sun Oven out to preheat.

Heat the oil in a large pot over medium heat. Add the onion and cook, stirring frequently, until softened, about 5 minutes. Stir in the curry powder. Add the carrots and stir to coat. Add the vegetable broth, cover and transfer to the Sun Oven. Cook until the carrots are very tender.

Remove the pot from the Sun Oven. Working in batches puree the carrots in a blender or puree in the pot using an immersion blender. Return the pureed carrots to the same pot over medium heat. If needed add some water to the soup to achieve the desired consistency.

Ladle soup into bowls and garnish with sour cream and chives.

Makes 4 to 6 servings.



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