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Categories:
onion garlic fresh gingerroot butter curry powder cinnamon bay leaves fresh thyme carrots chicken cream salt chives
Viewed: 14 - Published at: 2 years agoIngredients
- 1 onion, minced
- 3 teaspoons garlic, minced
- 2 teaspoons fresh gingerroot, grated
- 2 tablespoons butter
- 1 1/2 tablespoons curry powder
- 1/2 teaspoon cinnamon
- 2 bay leaves
- 5 tablespoons fresh thyme, minced
- 2 lbs carrots, chopped
- 4 cups chicken or 4 cups vegetable stock
- 1/2 cup half-and-half cream
- salt & pepper
- chives (to garnish)
Method
- In a large soup pot melt butter and saute onions, ginger,& garlic until translucent.
- Mix in curry, cinnamon, bay& fresh thyme.
- Add carrots, stock, salt& pepper and bring to a boil.
- Reduce flame and allow to simmer until carrots are tender (about 15 minutes).
- Remove from heat.
- Remove bay leaves.
- Puree soup.
- Whisk in half& half cream.
- Garnish soup with fresh cut chives.
