Soups and Stews

CARROT SOUP

  • 1/4 cups Butter or margarine
  • 1 Onion, chopped
  • 3 cups Carrots, diced
  • 3/4 teaspoons Curry powder
  • 1 cans Chicken broth
  • 1 1/2 teaspoons Salt (I DID NOT USE)
  • 1/4 teaspoons Pepper
  • 1 cups Cream (I USED MILK)

    • Melt butter or margarine in a skillet, add onion and sliced carrots, saute for 5 minutes. 'Add curry, chicken broth and water to make up 1 quart of liquid.

    Simmer for 20 minutes until carrots are soft. You can add the salt and pepper.

    Cool and blend until smooth.

    At this time you can add the Cream ( I use only milk)

    If you are not going to eat this soups straight away you can omit the cream and freeze in portions.

    Add cream before heating and serving.

    I doubled the recipe and it served 6 people. I didn't double on the curry powder. I used 1 teaspoon.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Margaret D Shurben of Kanata, ON. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!