- Veggie bouillon
- Canned corn
- Morningstar Farms meal starters — crumbles
- Texas Pete hot sause
- Low fat sour cream (soy version works, too)
I cut up some carrots and put them in boiling water with bouillon cubes. I cook them until they are very soft. Then I purée the carrots, add curry (to taste). Add cooked meal starters. Serve with hot sauce and sour cream.
When I am feeling more ambitious I:
- Sautée some onions — some go into the puré, some are saved and added to the mixture with the curry.
- Include potatoes (white or sweet), zucchini, other veggies I think work with carrots.