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Categories:Viewed: 24 - Published at: 5 years ago
Ingredients
- 1 tbsp butter
- 1 None onion, peeled and finely chopped
- 1 tbsp curry powder
- 1 2/3 lb carrots, peeled and chopped
- 3/4 cup fresh ginger, peeled and grated
- 4 cups vegetable stock
- 2/3 cup heavy cream
- 3.5 oz crab meat
- None None fresh chives, chopped, to garnish
Method
- Melt butter in large pot and sweat onion over medium heat for 5 mins then add curry powder. Add carrots and ginger and cook for 5 mins then add vegetable stock, bring to a boil, reduce heat and simmer for 15 mins. Remove pan from heat and puree soup using a hand blender. Add cream and crab meat and simmer for 1-2 mins. Season to taste then distribute between warmed soup bowls and serve garnished with chives.
