Curried Carrot Soup
|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|
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.