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Curried Carrot Soup
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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
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.
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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Printed from tasteofhome.com Oct 13, 2008Copyright Reiman Media Group, Inc © 2008 |