Curried Cream of Carrot Soup |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 6 |
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A delicious soup to start a dinner with. Or have it as a meal with a salad and/or sandwich. Good hot, or chilled. Ingredients:
1 large onion, chopped (1 cup) |
1 teaspoon minced garlic |
1 teaspoon minced peeled gingerroot |
2 tablespoons butter |
1 tablespoon curry powder |
1/8 teaspoon cinnamon |
2 lbs carrots, peeled and chopped |
3 1/2 cups chicken broth |
1 bay leaf |
1/8 teaspoon dried thyme, crumbled |
1/4 teaspoon pepper |
1/2 cup light cream |
1 tablespoon honey |
plain yogurt or sour cream, as an accompaniment |
chopped scallion |
Directions:
1. In a large saucepan, cook the onion, garlic and ginger in butter over moderately-low heat, stirring, until onion is softened.
2. Stir in curry and cinnamon and cook, stirring, for 10 seconds.
3. Add carrots, stock, bay leaf, thyme, pepper and 1 1/2 cups water, and boil.
4. Simmer mixture, covered, for 30 minutes.
5. Discard bay leaf and, in a blender, puree mixture in batches, transferring it to a large saucepan.
6. Whisk in cream, honey and salt to taste.
7. Ladle into bowls and top each serving with a dollop of yoghurt and a sprinkling of scallion.
8. Good hot or cold.
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