Carrot Soup
1 small onion finely chopped
3 C. carrots peeled and coarsely chopped
4-6 T. butter
3 C. chicken stock
1 1/2 C. heavy cream or milk
2 t. curry powder
salt and pepper to taste
Melt butter in large saucepan. Saute onions 5 minutes until transparent, then add the carrots. Cook for 5 more minutes and add stock. Cook another 20 minutes or until carrots are tender. Puree in the blender or if you want a very velvety texture, put through a strainer. Return the soup to the pan and whisk in milk or cream. Add seasonings and taste.
Garnish with creme fraiche and chopped parsley.
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