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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Ingredients:
2 tablespoons butter |
1 lb carrot, peeled & sliced |
2 leeks, washed and trimmed |
1 teaspoon fresh ginger, grated |
2 cloves garlic, minced |
1 teaspoon curry powder |
2 teaspoons curry paste |
4 cups chicken stock |
1/4 cup whipping cream |
salt & pepper, freshly ground |
1/4 cup carrot, grated |
Directions:
1. Heat butter over medium heat in pot. Stir in carrots, leeks, ginger, garlic
2. and curry powder.
3. Saute for about 5 minutes or until leeks soften slightly.
4. Pour in chicken stock, bring to a boil, lower heat and simmer, covered, 20 ~ 25 minutes or until vegetables are tender.
5. Puree in a blender or food processor.
6. Return to heat, add whipping cream, salt and pepper and simmer for 5 minutes.
7. Garnish with grated carrot. Serves 4 to 6.
8. The Globe and Mail -
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