Sunday, January 13, 2008

Curried Carrot Soup

Speaking of soups that husbands don't like.... here's one of my absolute favorites! Jake wouldn't eat it if it was the last thing on earth :-D It's very unique in flavor... I love it and thought I should pass it on. We have it for lunch when he's at work :-)

Curried Carrot Soup

2 TBSP Olive Oil
1 Large Onion
4 tsp Curry Powder
1 TBSP ginger
3 lbs carrots chopped coarsely
2 cans chicken broth (14 oz ea.)
1 1/2 tsp salt
2 c. water
1 c. half & half (I have used milk in the past)
4 c. water

Heat oil, add onion and saute until tender. Add curry & ginger. Add carrots, broth, salt, and 2 c. of water. Heat to boiling over high, reduce to low; cover and simmer until tender. Cool slightly. Slightly puree 1/4 at a time; return to pot. Stir in half & half and 4 c. of water. Heat through without boiling.

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