Curried Cream of Carrot Soup With Ginger & Thyme |
|
 |
Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
|
Simple & Delicious Ingredients:
1 onion, minced |
3 teaspoons garlic, minced |
2 teaspoons fresh gingerroot, grated |
2 tablespoons butter |
1 1/2 tablespoons curry powder |
1/2 teaspoon cinnamon |
2 bay leaves |
5 tablespoons fresh thyme, minced |
2 lbs carrots, chopped |
4 cups chicken or 4 cups vegetable stock |
1/2 cup half-and-half cream |
salt & pepper |
chives (to garnish) |
Directions:
1. In a large soup pot melt butter and sauté onions, ginger,& garlic until translucent.
2. Mix in curry, cinnamon, bay& fresh thyme.
3. Add carrots, stock, salt& pepper and bring to a boil.
4. Reduce flame and allow to simmer until carrots are tender (about 15 minutes).
5. Remove from heat.
6. Remove bay leaves.
7. Puree soup.
8. Whisk in half& half cream.
9. Garnish soup with fresh cut chives.
|
|