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Curried Cream of Carrot Soup


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Member since 2007

Serves | Prep Time | Cook Time

Ingredients

10 large carrots, scraped and chunked
1 medium onion, chopped
3 Tb. butter
1/2 cup of dry vermouth
1 cup of water
2 1/2 cups of beef broth
1/4 tsp. marjoram, dry
1/4 tsp. basil, dry
1/4 tsp. thyme, dry
1/2 tsp. curry powder
1/2 tsp. salt
1/2 tsp. pepper
2 cups milk
1 1/2 c. sour cream


Scrape and cut carrots into chunks, and steam in the microwave for 12 minutes on high over 1/2 cup of dry vermouth and 1 cup of water (or until soft). Saute chopped onion in butter until translucent. Drain carrots and put them, onions and butter, and 1 cup of beef broth into a food processor. Process until smooth. Add marjoram, basil, thyme, curry powder, salt and pepper to carrots and process until mixed thoroughly.


Put carrot mixture into soup pot with 2 1/2 cups of beef broth and two cups of milk. Heat to boiling, turn heat low and cook for five minutes. Remove from heat, mix in 1 cup of sour cream, and serve warm. Garnish with croutons and the remaining sour cream.


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Notes

This experiment worked out. So I'm sharing it. I wanted a good carrot soup with curry in it. The idea just seemed right to me. I've been trying to come up with a carrot soup I liked for years. The last one was closest, it had ground rice as a thickener. This came out fine without any thickener.

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