Curried Carrot Bisque

• Ready In: 1 hr
• Serves: 4

Ingredients

• 2  tablespoons butter
• 1  lb carrot, peeled & sliced
• 2  leeks, washed and trimmed
• 1  teaspoon fresh ginger, Grated
• 2  cloves garlic, minced
• 1  teaspoon curry powder
• 2  teaspoons curry paste
• 4  cups  chicken stock
• 1⁄4 cup  whipping cream
•  salt & pepper, freshly ground
• 1⁄4 cup carrot, Grated

Directions

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 -----