Curried Carrot Soup

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 medium onion, chopped
• 1 teaspoon dried thyme, crumbled
• 1 bay leaf
• 2 teaspoons vegetable oil
• 1/2 lb carrot, peeled and sliced (4 medium)
• 1 tablespoon curry powder
• 2 cups chicken broth or 2 cups vegetable broth
• 3 ounces cream cheese
• 1 dash cayenne
• salt
• yogurt (optional)
• lemon wedge (optional)
• 1/2 cup chopped italian parsley

Recipe

• 1 saute onion, thyme and bay leaf in oil in a large saucepan until tender but not browned.
• 2 stir in carrots and curry powder.
• 3 add chicken or vegetable broth and bring to a boil.
• 4 lower heat and simmer for about 15 minutes until the carrots are soft.
• 5 add cream cheese in pieces and stir until melted.
• 6 do not boil.
• 7 remove bay leaf.
• 8 place soup in a blender in small batches and process.
• 9 return to pot and reheat slightly.
• 10 add salt and pepper or cayenne to taste.
• 11 sprinkle with parsley before serving.
• 12 if i have it on hand i usually add a heaping tablespoon of yogurt and sometimes even some fresh lemon juice.
• 13 for vegetarian use the vegetable broth.