Spiced Carrot Soup ~r

. . . another recipe from soscuisine.com . . . Hal thought it was okay but I loved it . . .

Spiced Carrot Soup

65 Reviews 98% would make this recipe again
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4 servings 5 servings 6 servings 7 servings 8 servings 9 servings 10 servings 11 servings 12 servings 13 servings 14 servings 15 servings 16 servings Preparation 10 min / Cooking 25 min $0.50 per serving / $0.45 with specials 100 calories per serving Version: Original Version: Vegetarian

RECIPE

NUTRITION INFO

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Ingredients

6	carrots, cut into thin rounds		600 g
1	onions, finely chopped		200 g
1 clove	garlic, finely chopped
1 tbsp	butter, unsalted		14 g
3 1/2 tsp	curry powder		10 g
2 cups	chicken broth		500 mL
2 3/4 cups	water		700 mL
1/2 cup	cream 15%		125 mL
	salt to taste
	ground pepper to taste

Before you start

A mandolin will make slicing the vegetables easier.

A blender or food processor will be very useful to purée the soup.

Method

1. Prepare the carrots: slice them into thin rounds, finely chop the onion and garlic.
2. In a pot, sweat the onion and garlic in butter over medium heat for about 3-4 min. Add the carrots and sauté a few minutes. Add the curry and cook 1 min with stirring. Add salt and pepper. Pour in the broth and water. Bring to a boil, lower the heat, cover and simmer until the carrots are tender, about 20 min.
3. Purée the soup in a blender or processor, then pour it back into the pot. Stir in the cream and just warm the soup a few minutes. Adjust the seasoning and serve.

Remarks

The soup keeps up to 7 days in the refrigerator or up to 4 months in the freezer. Cream should not be added before freezing, but later when the soup is reheated.