Curried Vegetable Soup

2 med. carrots

6 celery stalks

1 sm. onion

3T EVOO

1/2 - 1t black pepper

Chop, sauté and stir the carrot, celery and onion in the olive oil over medium heat for 10-15 minutes.

Fill a measuring container with 6c of fresh cold water. Sizzle the vegetables until they're beginning to brown then add 1-2c water. 

Next add the ingredients on the white cutting board. . .

The diced / chopped:

~red bell pepper
~big baking potato
~white parts of 1 bunch of green onion
~1-3T curry powder
~1T± Better Than Bouillon - chicken
This is very mild curry powder, so I used 3 tablespoons. Stir and continue to simmer, adding a cup or so of the water, as needed to simmer-steam everything.

Continue to simmer, covered, stirring occasionally, for another 15 minutes before adding:
~finely chopped tops of the green onions
~5-10oz. of chopped frozen or fresh spinach
~ I used half of the frozen 10oz. block of spinach shown.
When all the ingredients have simmered together another 10 minutes, use a potato masher to break everything down a little, then stir in the cream soup and bring the pot back to a low-bubble simmer. 

Remove from the heat and stir in:

2t sugar

2T white Balsamic fig vinegar

6oz. of sour cream

- or - full fat Greek Yogurt

more black pepper if needed

Serve in a hollowed out bread bowl or with breadsticks, seedy crackers, biscuits, or French bread. . .Lin