Curried Cream Of Carrot Soup

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 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

Recipe

• 1 in a large saucepan, cook the onion, garlic and ginger in butter over moderately-low heat, stirring, until onion is softened.
• 2 stir in curry and cinnamon and cook, stirring, for 10 seconds.
• 3 add carrots, stock, bay leaf, thyme, pepper and 1 ½ cups water, and boil.
• 4 simmer mixture, covered, for 30 minutes.
• 5 discard bay leaf and, in a blender, puree mixture in batches, transferring it to a large saucepan.
• 6 whisk in cream, honey and salt to taste.
• 7 ladle into bowls and top each serving with a dollop of yoghurt and a sprinkling of scallion.
• 8 good hot or cold.