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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Ingredients:
1 tablespoon butter |
2 medium onions, chopped (2 cups) |
1 large green bell pepper, chopped (1 cup) |
1 stalk celery, chopped (1/2 cup) |
3 tablespoons all-purpose flour |
2 -4 teaspoons curry powder |
3 cups milk |
12 cups half-and-half |
1/2-1 teaspoon salt |
1/2 teaspoon ground black pepper |
4 cups shredded fresh carrots (about 6 carrots) |
1 tablespoon chopped fresh cilantro, optional |
Directions:
1. In 5-quart Dutch oven or soup pot, melt butter.
2. Add onions, pepper and celery and sauté until vegetables start to brown.
3. Stir flour and curry powder to taste into onion mixture until smooth.
4. Gradually add milk, half-and-half, 1/2 teaspoon salt and the pepper.
5. Bring to a boil, stirring constantly until thickened; cook 5 minutes.
6. Stir in carrots.
7. Return to a boil; cook 5 minutes.
8. Taste and add more salt, if necessary.
9. Top with cilantro, if desired, and serve.
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