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Curried Carrot Soup




Source of Recipe


Taste of Home


Recipe Link: http://www.tasteofhome.com/Recipes/Curried-Carrot-Soup-2

List of 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
1 package (3 ounces) cream cheese, cubed
5 tablespoons minced fresh parsley
1/4 teaspoon salt
Dash cayenne pepper, optional


Recipe



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; return to the pan. Repeat with remaining soup and cream cheese. Heat through. Stir in the parsley, salt and cayenne if desired. Yield: 4 servings.