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Categories:Viewed: 20 - Published at: 3 years ago
Ingredients
- 1 small onion, sliced
- 2 tsp. cooking oil
- 1 lb. carrots, peeled and cut into 1-inch chunks
- 1 (14 1/2 oz.) can chicken broth
- 1/2 c. water
- 1/2 tsp. curry powder, grated fresh ginger root, dried thyme, marjoram or basil, crushed
- 1/4 c. milk
- 1/4 tsp. salt
- 1/8 tsp. pepper
- sour cream (optional)
Method
- Cook the onion in hot oil in a medium saucepan until tender, but not brown.
- Add carrots, chicken or vegetable broth, water and desired herb or spice.
- Bring to a boil; reduce heat.
- Simmer, covered, for 15 minutes or until carrots are tender.
- Pour half of carrot mixture in a blender container.
- Cover; blend until the mixture is smooth.
- Repeat with remaining mixture.
- Return to saucepan.
- Add milk.
- Cook until heated through.
- Season to taste with salt and pepper.
- To garnish, swirl a dollop of sour cream atop each serving of soup, if desired.
