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Curried Carrot Soup

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Ingredients
  Vegetable oil 2 Teaspoon
  Thinly sliced carrots 4 Cup (64 tbs)
  Sliced onion 1 Cup (16 tbs)
  All purpose flour 1 Tablespoon
  Curry powder 1 1⁄2 Teaspoon
  Low sodium beef broth 4 Cup (64 tbs)
  1% milk 1 Cup (16 tbs)
  Chopped lean cooked ham 6 Ounce
Directions

1. In large saucepan, heat oil; add carrots and onion. Cook over high heat, stirring occasionally, 5 minutes. Stir in flour and curry powder; cook 1 minute longer.
2. Pour in broth; bring to a boil. Reduce heat to low; simmer, covered, until carrots are tender, 8 to 10 minutes. Remove from heat; cool slightly.
3. In food processor, in 2 batches, puree carrot mixture until smooth. Return soup to saucepan; stir in milk and ham, if using. Cook over medium-high heat until heated through, about 5 minutes. Ladle evenly into 4 soup bowls.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Blending
Dish: 
Soup
Ingredient: 
Vegetable

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