CREAMY CURRIED CARROT SOUP

Creamy Curried Carrot Soup image

This pretty pureed soup is perfect for a luncheon. It has wonderful flavor sparked by curry, herbs and, of course, the colorful carrots.-Betsy Hedeman, Timonium, Maryland

Provided by Taste of Home

Categories Lunch

Time 45m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

1 large onion, chopped
2 teaspoons sesame oil
5 cups vegetable broth
4 medium carrots, grated (about 1-3/4 cups)
1-1/2 teaspoons curry powder
1 teaspoon dried thyme
1 bay leaf
3 ounces cream cheese, cubed
5 tablespoons minced fresh parsley
1/4 teaspoon salt
Dash cayenne pepper, optional

Steps:

In a large saucepan, saute onion in oil. Stir in the broth, carrots, curry, thyme and bay leaf. Bring to a boil. Reduce heat; simmer, uncovered, for 25-30 minutes or until carrots are tender. , Discard bay leaf. Cool slightly. Transfer half of the soup to a blender; add half of the cream cheese. , Cover and process until smooth; repeat with remaining soup and cream cheese. Return all to the pan. Heat through. Stir in the parsley, salt and cayenne if desired.

Nutrition Facts : Calories 158 calories, Fat 10g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 1432mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 3g fiber), Protein 3g protein.