Curried Cream of Carrot Soup

A delicious soup to start a dinner with. Or have it as a meal with a salad and/or sandwich. Good hot, or chilled.

• Ready In: 50 mins
• Serves: 6

Ingredients

• 1  large onion, chopped (1 cup)
• 1  teaspoon  minced garlic
• 1  teaspoon  minced peeled gingerroot
• 2  tablespoons butter
• 1  tablespoon curry powder
• 1⁄8 teaspoon cinnamon
• 2  lbs carrots, peeled and chopped
• 3 1⁄2 cups chicken broth
• 1  bay leaf
• 1⁄8 teaspoon dried thyme, crumbled
• 1⁄4 teaspoon pepper
• 1⁄2 cup  light cream
• 1  tablespoon honey
•  plain yogurt or  sour cream, as an accompaniment
•  chopped scallion

Directions

1. In a large saucepan, cook the onion, garlic and ginger in butter over moderately-low heat, stirring, until onion is softened.
2. Stir in curry and cinnamon and cook, stirring, for 10 seconds.
3. Add carrots, stock, bay leaf, thyme, pepper and 1 ½ cups water, and boil.
4. Simmer mixture, covered, for 30 minutes.
5. Discard bay leaf and, in a blender, puree mixture in batches, transferring it to a large saucepan.
6. Whisk in cream, honey and salt to taste.
7. Ladle into bowls and top each serving with a dollop of yoghurt and a sprinkling of scallion.
8. Good hot or cold.