Curried Carrot Bisque

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READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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