Curried Carrot Soup
Ingredients
- 2 Tbs. butter
- 1 medium onion, chopped
- 2 stalks celery, chopped
- 1 lb. carrots, peeled and chopped
- 1 small red pepper, chopped
- 1/2 tsp. red curry paste (optional)
- 1-1/2 tsp. curry powder
- 2 C. light chicken stock or water
- 1 C. crème franche or heavy cream
- salt and white pepper to taste
Directions
Sauté onion and celery in butter until softened. Add carrots and pepper. Sauté briefly. Add curry. Add water or stock and bring to a boil. Cover and simmer until vegetables are very tender. Puree and put through a sieve. Return to pan. Add cream and season.
