Curried Carrot Soup
Ingredients
2 tbsp (30 mL) butter
1 med size sweet onion, cut in chunks
1/2 cup (125 mL) celery, preferably the heart with leaves, cut in chunks
3 lb (1.5 kg) peeled carrots, cut in chunks
4 cups (900 mL) vegetable stock
2 bay leaves
2 tbsp (30 mL) curry powder
1 tbsp (15 mL) coarse sea salt
1 tbsp (15 mL) pepper
Water
2 cups (500 mL) 35% cream
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.