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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Curry, ginger and garlic are the savory seasonings in Thom Armentrout's soup. I serve it piping hot, he notes from Fredericksburg, Virginia. Ingredients:
1 medium onion, finely chopped |
3 garlic cloves, minced |
2 tablespoons butter |
2 teaspoons curry powder |
1 teaspoon ground ginger |
2 pounds carrots, thinly sliced |
2 cans (14-1/2 ounces each) chicken broth |
1 cup half-and-half cream |
1 cup water |
1/2 teaspoon dill weed |
pepper to taste |
Directions:
1. In a large saucepan, saute onion and garlic in butter. Stir in curry and ginger. Add carrots and broth. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until carrots are tender. Remove from the heat and cool slightly.
2. Transfer to a blender; cover and process soup mixture in batches until smooth. Return to the saucepan. Add the cream, water, dill and pepper. Cook until heated through (do not boil). Yield: 8 servings (2 quarts).
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