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Curried Cream of Carrot Soup

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“A delicious soup to start a dinner with. Or have it as a meal with a salad and/or sandwich. Good hot, or chilled.”
READY IN:
50mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large saucepan, cook the onion, garlic and ginger in butter over moderately-low heat, stirring, until onion is softened.
  2. Stir in curry and cinnamon and cook, stirring, for 10 seconds.
  3. Add carrots, stock, bay leaf, thyme, pepper and 1 ½ cups water, and boil.
  4. Simmer mixture, covered, for 30 minutes.
  5. Discard bay leaf and, in a blender, puree mixture in batches, transferring it to a large saucepan.
  6. Whisk in cream, honey and salt to taste.
  7. Ladle into bowls and top each serving with a dollop of yoghurt and a sprinkling of scallion.
  8. Good hot or cold.

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