Curried Carrot Soup

By mikinsue

Ingredients

• 1 tablespoon light butter
• 1 medium onion, chopped
• 1 1/2 lbs carrots
• 6 cups chicken stock, available on soup aisle
• 2-3 teaspoons curry
• 1/4 to 1/2 teaspoon ground cayenne pepper
• Light sour cream
• Fresh chives/scallions/cilantro for garnish
• Plastic squeeze bottle needed if you are going to make web design. Otherwise, just doll-up a tablespoon of sour cream on top.

Details

Preparation time 5mins
Cooking time 25mins
Adapted from foodnetwork.com

Preparation

Step 1

Preheat medium pot over medium high heat. Add butter, onions and carrots and saute 5 minutes. Add 4 cups chicken stock, curry and cayenne.

Bring to a boil, cover and cook until carrots are very tender, about 15 minutes. Use hand blender to puree soup. If the soup is too thick, add remaining stock, up to 2 cups, to achieve desired consistency. Adjust seasonings.

Place sour cream in a plastic condiment squeeze bottle or into a medium food storage bag. Cut a very small hole in the corner of the bag with scissors. Ladle soup into bowls and squirt a swirl of sour cream around the bowl from the center out to the rim. Drag a toothpick from the center of the bowls out to the edges, forming a spider web design on soup. Pile a few pieces of cut chives at the center of each bowl to resemble green spiders in their webs! Cool!