2 tablespoons of butter
1 chopped onion
1 tablespoon of high-quality curry powder (preferably imported)
400g of carrots
2 cups of vegetable broth or 1 cup of milk
Fresh coriander leaves for garnish
Salt and pepper
2 tablespoons of butter
1 chopped onion
1 tablespoon of high-quality curry powder (preferably imported)
400g of carrots
2 cups of vegetable broth or 1 cup of milk
Fresh coriander leaves for garnish
Salt and pepper
In a 3-liter saucepan, mix together the butter, onion, and curry powder
Cover and cook on high heat for 5 minutes, stirring twice
While this is cooking, peel the carrots and cut them into fine strips
Add the carrot mixture to the onion and curry mixture, along with vegetable broth, salt, and pepper
Cover and cook on high heat for 20-25 minutes or until the carrot is tender, stirring three times during the cooking time
Puree the soup in a processor or blender until it's creamy
Return to the saucepan and add milk
Cook on high heat for 2 minutes or until it's bubbling, stirring halfway through
Taste and serve hot, garnished with toasted coriander leaves.
