One Soup, Two Ways: Chunky Vegetables and Cream Of Vegetables

Ingredients

• 1 tablespoon olive oil 
• 3 cloves garlic minced chopped
• 1 small onion chopped
• 2 medium carrots chopped
• 2 stalks celery chopped
• 1 pinch salt (sea)
• 1 cup canned tomatoes canned (I used )
• 1 can corn drained
• 1 liter vegetable stock (Or vegetable broth if you prefer)
• 1 can beans drained and rinsed (I had pinto beans on hand)
• 1 pinch herbs like: thym dried
• 1 pinch herbs like: thym dried
• 0.5 cup milk whole
• 3 pinches ground pepper 

Equipment

• pot
• sieve
• blender
• immersion blender

Directions

1. Heat olive oil over medium low heat in a soup pot (big enough to hold everything you have) and throw in garlic, onions, carrots and celery.
2. Stir around a bit, add the salt and cover.
3. Let sweat for about 10 minutes.
4. Add the tomato puree and corn, stir, let cook for a few minutes.
5. Then add the broth, turn heat up to maximum and bring to a boil.
6. Add the beans. Season with dried herbs.
7. Transfer half of the chunky soup into another soup pot.
8. Whiz everything up with a hand-held blender, or in a blender. Then use a sieve, and "filter" the soup.
9. Bring back to a boil, add cream, turmeric, curry powder, cayenne pepper and stir well.