I posted this recipe once before, but I was making it today and thought I’d share again. It’s one of my favorite dishes. YUM! I highly recommend trying it out. I didn’t know I’d like curry!
Curried Carrot Soup
1 lg onion, chopped
4 tbsp sesame oil (very important for flavor!)
4-4 1/2 c. vegetable broth
4-5 med carrots, grated (1 3/4 c.)
1 1/2 tsp curry powder
1 tsp dried thyme
1 bay leaf
1 pkg (8 oz) cream cheese, cubed
1/4 - 1/2 tsp salt
1 can (14 1/2 oz) diced tomatoes WITH mild green chilies
dash cayenne pepper (to taste)
sour cream (garnish)
In large saucepan, saute onion in oil. Stir in the broth, carrots, curry, thyme and bay leaf. Bring to a boil. Reduce heat, simmer uncovered for 25-30 minutes or until carrots are tender.
Discard bay leaf and add tomatoes. Cool slightly. Transfer half of soup to blender or food processor. Process until smooth. Pour into soup pot or dutch oven. Repeat with remaining soup and add cream cheese. Combine with soup in pot. Heat through. Stir in salt and cayenne pepper. Serve with dollop of sour cream, garnish with chives or minced parsley.