Curried Carrot Bisque
Ingredients
- 2 Tbsp butter
- 1 pound carrots, peeled and sliced
- 2 leeks, washed and trimmed
- 1 tsp grated fresh ginger
- 22 cloves garlic, minced
- 1 tsp curry powder or 2 tsp curry paste
- 4 cups chicken stock
- 1/4 cup whipping cream
- salt and freshly ground pepper
- 1/4 cup grated carrot
Instructions
Yield: 4 Servings. Heat butter over medium heat in pot. Stir in carrots, leeks, ginger, garlic and curry powder. Saute for about 5 minutes or until leeks soften slightly. Pour in chicken stock, bring to a boil, lower heat and simmer, covered, 20 to 25 minutes or until vegetables are tender. Puree in a blender or food processor. Return to heat, add whipping cream, salt and pepper and simmer for 5 minutes. Garnish with grated carrot. Serves 4 to 6.
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