Curried Carrot Soup

Recipe Ingredients

2 tablespoons	30ml	Olive oil
1 tablespoon	15ml	Onion - chopped fine (medium)
1 teaspoon	5ml	Minced peeled fresh ginger root
1 teaspoon	5ml	Good-quality curry powder
1 cup	146g / 5.1oz	Diced peeled potato
1 lb	454g / 16oz	Fresh carrots - scrubbed, and
		Sliced into 1/4" rounds
5 cups	1185ml	Low-fat chicken broth or chicken bouillon
		Salt - to taste
		Freshly-ground black pepper - to taste
		Fresh mint leaves - thinly sliced
		Into ribbons (chiffonade)

Recipe Instructions

Heat the oil in a large pot over moderate heat. Add the onion, ginger, and curry powder and cook for 10 minutes, until onions are soft but not brown.

Add the potato, carrots, and chicken broth and bring to a boil. Reduce heat and cover, cooking for 30 minutes or until the vegetables are tender.

Let the soup cool a little, and then puree in batches in a blender or food processor.

Return to the cooking pot and adjust the seasoning with salt and pepper. Garnish with the mint chiffonade before serving.

This recipe yields 4 to 6 servings.

Source:
Culinary Cafe (soup archive) at http://www.culinarycafe.com

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