Curried Carrot Bisque

Top Review by Kim Edgar

Excellent soup, easy to do. Haven't used curry paste, instead added extra curry powder. Also, try adding 1/2 tsp of nutmeg when adding the cream ... A restaurant quality soup!

Ingredients Nutrition


  1. Heat butter over medium heat in pot. Stir in carrots, leeks, ginger, garlic
  2. and curry powder.
  3. Saute for about 5 minutes or until leeks soften slightly.
  4. Pour in chicken stock, bring to a boil, lower heat and simmer, covered, 20 ~ 25 minutes or until vegetables are tender.
  5. Puree in a blender or food processor.
  6. Return to heat, add whipping cream, salt and pepper and simmer for 5 minutes.
  7. Garnish with grated carrot. Serves 4 to 6.
  8. The Globe and Mail -----

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