Carrot Soup Recipe
Easter Recipes from Razzle Dazzle Recipes
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Carrot Soup 

1 - 1 1/2 lbs. carrots
1 large yellow or white onion
1 tablespoon spicy curry powder
3 quarts chicken stock (canned broth also works well)
1 cup heavy cream
2 ounces soft butter
Salt, pepper and ground nutmeg to taste

Chop carrots and onion into small pieces. Using a 4 quart soup pot, sauté the carrots and onion in the butter until the onion begins to turn golden brown. Add curry powder and mix until vegetables are evenly covered.

Add chicken stock and bring to boil. Reduce heat and simmer for 20-30 minutes. Remove from heat. Using a hand blender, blend soup until smooth. Add salt, pepper, and nutmeg to taste. Add cream and blend once again. Serve cold or hot.

 

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