posted by Linda in San Diego 01-05-100 11:48 AM
from Julie Stanley
Curried Carrot Soup
1 lb. carrots, sliced
1 onion, chopped
1 clove garlic, minced
1 tsp. to 2 tbl. curry powder
water or broth
low fat milk
salt and pepper, to taste
toast, yogurt or sour cream and dill, garnish
Saute carrots, onions and garlic in a little butter. Add curry powder and stir. Cook until curry becomes very fragrant. Add water or broth to cover and simmer until tender.
Puree with a blender on a stick. Or you can process in food processor and then pour back in to the pan.
Add low fat milk until the texture is right (creamy and soupy). You can use whole milk or cream, if fat is not an issue. Salt and pepper to taste. Keep warm but below boiling.
Cut bread into quarters and toast in a buttered pan until crispy. Serve soup with a toast floating on top, a blob of either low fat yoghurt or sour cream and sprinkle with fresh minced dill.