Curried Carrot Soup
1 medium onion, chopped
1 teaspoon of dried whole thyme
1 bay leaf
2 teaspoons of vegetable oil
4 medium carrots, scraped and cut into 1/2 inch pieces
three 14 1/2 ounce cans of chicken broth, undiluted
2 teaspoons of curry powder
1/2 (8 ounce) package of Neufchatel cheese
3 tablespoons of chopped fresh parsley
A dash of red pepper
Sauté onion, thyme, and bay leaf in oil in a medium Dutch oven until
onion is tender. Add carrots, chicken broth and curry powder; cover and
cook over medium heat 25 minutes or until carrots are tender. Remove
from heat.
Remove bay leaf and discard. Combine carrot mixture and cheese in
container of an electric blender; process until smooth. Strain mixture
through a sieve into a Dutch oven, discarding pulp. Stir in parsley and
pepper. Heat thoroughly.
Serve warm. Yield: 6 1/2 cups
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