1 Tbs. olive oil
Four cups of chicken stock
3 cloves garlic, pressed
4 cups of sliced and peeled carrots
3 Tbs. curry powder
1 tsp. salt
1 tsp. freshly ground pepper
1/2 cup white wine
1/2 cup heavy cream
1/4 cup fresh parsley, chopped
Saute onion in oil until onion is starting to brown. Add chicken stock, garlic, carrots, curry, salt, pepper, and wine. Bring to a boil and cook until carrots are completely cooked. Use a hand held blender to puree all the ingredients. (Or, let soup cool, and process in batches in a blender.) Bring heat to Low and add cream and parsley. Stir through. Makes 6 servings.
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