Curried Carrot Soup
2 tablespoons unsalted butter
1/2 cup finely chopped onion
1 teaspoon sweet curry powder
1 bunch carrots, scraped, and cut into 1-inch lengths
2 cups chicken or vegetable broth
1/2 cup heavy cream
1/4 cup finely chopped Italian parsley
Salt and pepper
1. In a Dutch oven, heat the butter, and sauté the onion and curry powder for 2 to 3 minutes, until the onion begins to soften.
2. Add the carrots and broth. Bring to a boil, and simmer for 10 to 12 minutes, until the carrots are tender.
3. Using an immersion blender, puree the soup. Add the cream, and parsley. Taste for seasoning, and adjust using salt or pepper. Serve the soup warm.
Learn more about Yellow Carrots Click HERE
Download our FREE app HERE
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com
Follow me on:
Facebook: Diane Phillips’ Blog of Cooking, Travel and Commentary
Pinterest: Diane Phillips