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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Such a delectable Fall soup, you can lessen the curry powder if you think the flavor is just a bit too strong - but the soup is delicious!! Ingredients:
2 tablespoons butter |
1 medium size onion, cut in chunks |
1/2 cup celery, cut in chunks (preferable the heart with the leaves) |
3 lbs carrots, peeled, cut in chunks |
4 cups vegetable stock |
2 bay leaves |
2 tablespoons curry powder |
1 tablespoon coarse sea salt |
1 tablespoon pepper |
water |
2 cups 35% cream |
sour and chopped chives |
Directions:
1. Melt butter in a medium pot; sauté onion and celery for 3-4 minutes.
2. Add carrots, vegetable stock, bay leaves, curry powder, salt and pepper; add water just to cover.
3. Bring to a boil, then simmer until vegetables are soft, approximately 45 minutes.
4. Remove bay leaves.
5. Purée in blender until smooth consistency, and stir in cream.
6. Garnish with a dollop of sour cream and chives.
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