Curried Carrot Soup
Ingredients
2 tbsp butter (30 mL)1 medium size sweet onion, cut in chunks
1/2 cup celery, preferably the heart with leaves, cut in chunks (125 mL)
3 lb peeled carrots, cut in chunks (1.5 kg)
4 cups vegetable stock (900 mL)
2 bay leaves
2 tbsp curry powder (30 mL)
1 tbsp coarse sea salt (15 mL)
1 tbsp pepper (15 mL)
Water
2 cups 35% cream (500 mL)
Garnish: sour cream and chopped chives
Directions
Melt butter in a medium pot; sauté onion and celery for 3 to 4 minutes. Add carrot, vegetable stock, bay leaves, curry powder, salt and pepper; add water just to cover. Bring to a boil then simmer until vegetables are soft, approximately 45 minutes. Remove bay leaves. Purée in blender until smooth consistency, and stir in cream. Garnish with a dollop of sour cream and chives.
Makes 6 to 8 servings.