As the owner/operator of a business called The Naughty Little Cupcake Company you can only imagine my absolute surprise and utter delight when I pulled this gem out of the ground in our green house several weeks ago.

I mean seriously, how cool, right?  I’m almost embarrassed to admit how excited I was to find these copulating carrots.  I had to talk myself down from taking this as a “sign”, although I can’t imagine what some higher power could possible be trying to say by sending me vegetable porn?

Anyhow, all naughtiness aside, I can’t help but imagine a love story if you will; 2 tiny carrot seeds happen to be placed side by side in the spring, they sprout and grow together through the summer and eventually, by the fall, end up wrapped around one another in a sweet greenhouse love affair.  That is until I come along and rip them out of their bed of soil then chop and puree them to death so they can become part of my Curried Carrot Soup.  I’m a sucker for romance (and soup).

Curried Carrot Soup really has no business on this blog as it is the least like cupcakes of anything I can imagine, but it was insanely delicious so I might as well share it with you…

• 2 tbs butter
• 1 cup chopped onion
• 1 to 3 tsp curry powder depending on your tastes (I used yellow curry)
• course salt and pepper to taste
• 3 1/2 cups vegetable broth
• 2 pounds carrots, peeled and cut into 1-inch chunks
• 1 cup water
• 1 to 2 whole garlic cloves

Heat butter in a dutch oven or large saucepan over medium heat.  Add onion, curry powder salt and pepper.  Cook, stirring occasionally, until onion is soft, about 5 minutes.

Add broth, carrots, water and garlic gloves; bring to a boil.  Reduce heat, cover and simmer until carrots are tender, about 20 minutes.

In a food processor or blender puree soup in small batches until smooth ; transfer to a clean saucepan.  Add more water to thin to desired consistancy.  Reheat if necessary.

Note: remember that hot liquids expand when blended so don’t over-fill your food processor or blender.

Thanks to Angela Kuepper for the original Curried Carrot Soup recipe, which I have tweaked considerably here.