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Carrot Soup

NicoleNicole Evans

Creamy soup

servings:Makes 4 servings


  • 1 small onion finely chopped
  • 3 cups carrots, peeled and coarsely chopped
  • 4-6 T. butter
  • 3 cups chicken stock
  • 1 1/2 cup heavy cream
  • 2 t. curry powder
  • salt and pepper to taste


  • 1

    Melt butter in large saucepan. Saute onions 5 minutes until transparent, then add carrots. Cook for another 5 minutes and add stock. Cook 20 minutes or until carrots are tender. Puree in the blender, if you want a very velvety texture, put through a strainer. Return soup to the pan and whisk in cream. Add seasonings and taste.

  • 2

    Garnish with creme fraiche and chopped parsley.



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