Curried Cream of Carrot Soup

Recipe by evelynathens
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READY IN: 50mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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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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