Mary's Curried Carrot Soup
- 1 pound carrots
- 1 onion
- 1 clove garlic
- 2 tsp curry powder
- chicken stock
- skim milk
- salt (to taste)
- pepper (to taste)
Level of difficulty Average
Cost Average budget
Saute carrots, onions, and garlic in a small amount of butter.
Add curry powder and stir. Cook until curry becomes very fragrant.
Add chicken stock to cover, and simmer until vegetables are tender.
Puree in a blender and pour back into pot. Alternatively, puree in the pot with an immersion blender.
Add milk until soup is creamy. Add salt & pepper to taste.
Ensure soup does not boil while keeping warm.