Curried Cream of Carrot Soup

Name: Curried Cream of Carrot Soup
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6 serving(s)
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

(2)

Recipe by evelynathens

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

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READY IN: 50mins

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

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

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

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