Saturday, February 5, 2011

Spicy Carrot Soup

Spicy Carrot Soup

1 pound carrots, peeled cut into 1/4 inches
1 cup Large Onion (finely chop)
2 tbsp Unsalted butter or margarine
1 1/4 cups boiling water
1 tsp Olive oil
3 cloves Garlic (minced)
3 cups Chicken Cubes
1 tsp Curry Powder
1/2 tsp Freshly grated nutmeg
1/4 tsp Aniseed
1/8 -1/4 tsp Cayenne to taste


1.In a medium sized sauce pan, steam the carrots over the boiling water for
   10 minutes or until the carrots are tender. Reserve the cooking liquid

2. In a small skillet, saute the onion in the butter or margarine and the olive
    oil until the vegetable is softened. Add the garlic, and cook the vegetables
     stirring them 2 minutes longer

3. In a blender in batches, puree the carrots, their reserved cooking liquid, the
      onion mixture, and the broth

4. Transfer the puree to a saucepan, and add the curry powder, nutmeg,
     aniseed, & cayenne.  Place the saucepan over , medium heat, and warm the
     soup thoroughly stirring it open.

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