Curried Cream of Carrot Soup
Serves 4
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Ingredients
  1. 1 tablespoon Sue BeeĀ® Honey
  2. 1 large onion
  3. plain yogurt plain yogurt
  4. 1/2 cup light cream
  5. 1/4 teaspoon pepper
  6. 1/8 teaspoon dried thyme
  7. 1 bay leaf
  8. 3 1/2 cups chicken broth
  9. 2 lbs carrots
  10. 1/8 teaspoon cinnamon
  11. 1 tablespoon curry powder
  12. 2 tablespoons butter
  13. 1 teaspoon minced peeled ginger root
  14. 1 teaspoon minced garlic
  15. chopped scallion
Instructions
  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 cups water. Heat until boiling.
  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 Sue Bee Honey, cream and salt to taste.
  7. Ladle into bowls and top each serving with a dollop of yogurt and a sprinkling of scallion.
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