Cream of Carrot Soup

mayness's Note:

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.

• Total Time: 50 mins
• Prep Time: 10 mins
• Cook Time: 40 mins

Ingredients:

Serves: 4

Yield: 8.0 cups

• 4 ¼ cups chicken stock or 4 ¼ cups vegetable stock
• 1 tablespoon butter
• 1 medium onion , diced
• 1 tablespoon ginger , minced
• ½ teaspoon curry powder
• 1 ½ lbs carrots , cut into very thick slices
• 1 cup orange juice
• ½ cup cream or ½ cup half-and-half cream or ½ cup milk
• 1⁄8; teaspoon black pepper
• salt , to taste

Directions:

1. Heat butter and 1/4 cup of stock in a large soup pot over medium-low heat, until butter is melted.
2. Add onions, ginger, and curry powder and cover.
3. Cook, stirring occasionally, until onions are softened but not browned.
4. Add remaining stock, orange juice, and carrots.
5. Bring to a boil.
6. Reduce heat and simmer, covered, for 15 minutes (or until carrots are tender).
7. Puree soup.
8. Return to pot, add cream or milk, black pepper, and season with salt to taste.
9. Simmer until warmed through and serve.

Reviews

[Boomette]

I made this soup with chicken stock reduced-sodium. I used turmeric instead of curry powder. I used half and half cream. This soup has a great taste without being too sweet. Thanks Mayness :) Made for PAC spring 2011