Curry Carrot Soup
From: Helen, Connecticut, USA
Servings: 6
IngredientsPreparation
  • 2 tablespoons [30 g] butter or oil [30 mL]
  • 1 large onion, chopped
  • 2 cloves garlic, choped
  • 2 teaspoons [10 mL] curry powder
  • 2 tablespoons [17.5 g] flour
  • 4 cups [1 L] carrot slices
  • 4 cups [1 L] chicken or vegetable stock
  • 1 1/2 cups [375 mL] milk [more if needed]
  • Salt and pepper, to taste
  • 2 tablespoons [30 mL] freshly chopped parsley or chives
  • Into a large casserole, heat butter or oil over medium heat.
  • Soften together chopped onion and garlic, sprinkled with curry powder, into hot fat for approximately 3 minutes, stirring.
  • Stir in flour; add carrot slices and pour in stock.
  • Bring to a boil; leave to simmer, covered for 25 to 30 minutes, until carrots are soft.
  • Leave to cool slightly.
  • Puree mixture, a little at a time into a blender or a food processor, until smooth.
  • Pour back into saucepan.
  • Stir in milk; reheat without boiling until piping hot, stirring occasionally.
  • If needed, pour in more milk to thin soup to desired consistency.
  • Salt and pepper soup.
  • Ladle soup into warm soup bowls.
  • Serve, sprinkled with freshly chopped parsley or chives.