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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This pretty pureed soup is perfect for a luncheon. It has wonderful flavor sparked by curry, herbs and, of course, the colorful carrots. Ingredients:
1 large onion, chopped |
2 teaspoons sesame oil |
5 cups vegetable broth |
4 medium carrots, grated (about 1-3/4 cups) |
1-1/2 teaspoons curry powder |
1 teaspoon dried thyme |
1 bay leaf |
1 package (3 ounces) cream cheese, cubed |
5 tablespoons minced fresh parsley |
1/4 teaspoon salt |
dash cayenne pepper, optional |
Directions:
1. In a large saucepan, saute onion in oil. Stir in the broth, carrots, curry, thyme and bay leaf. Bring to a boil. Reduce heat; simmer, uncovered, for 25-30 minutes or until carrots are tender.
2. Discard bay leaf. Cool slightly. Transfer half of the soup to a blender; add half of the cream cheese.
3. Cover and process until smooth; repeat with remaining soup and cream cheese. Return all to the pan. Heat through. Stir in the parsley, salt and cayenne if desired. Yield: 4 servings.
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