CREAM OF CARROT SOUP
I made this with fat-free half & half to lighten it up a bit. I couldn't tell from the original recipe whether to simmer the carrots covered or uncovered - doing it covered made a fairly thin soup. If you want a thicker soup, I'd imagine leaving it uncovered would help. From The Joy of Cooking.
Provided by mayness
Categories Vegetable
Time 50m
Yield 8 cups, 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat butter and 1/4 cup of stock in a large soup pot over medium-low heat, until butter is melted.
- Add onions, ginger, and curry powder and cover.
- Cook, stirring occasionally, until onions are softened but not browned.
- Add remaining stock, orange juice, and carrots.
- Bring to a boil.
- Reduce heat and simmer, covered, for 15 minutes (or until carrots are tender).
- Puree soup.
- Return to pot, add cream or milk, black pepper, and season with salt to taste.
- Simmer until warmed through and serve.
Nutrition Facts : Calories 318.5, Fat 15.8, SaturatedFat 8.6, Cholesterol 48.4, Sodium 519.8, Carbohydrate 36.3, Fiber 5.6, Sugar 18.6, Protein 9.6
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