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Fall Carrot Soup
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Description
Lovely hot soup for a chilly fall day. Add some fresh bread on the side, and it makes a perfect meal.
Top with a dollop of yogurt or sour cream. Can even be frozen for later!
Ingredients
- 1 pound Carrots, Peeled, Chunked (6 Large)
- 1 whole Large Onion, Chopped
- 1 teaspoon Oil
- ½ teaspoons Parsley
- ½ teaspoons Curry Powder
- 4 cups Chicken Broth
Preparation
Prepare vegetables. Place all ingredients in a large saucepan. Boil.
Turn down to low after it comes to a boil. Simmer for 25 minutes, stirring intermittently.
Pour into a blender or food processor. At this point, you can choose whether to make it ultra-smooth or just a bit chunky.
Serve with a dollop of yogurt or sour cream on the top.
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Beignets&Lattes on 9.18.2009
I made this and thought it was really good, now I am coming back to print it again and put in my recipe file.
I served this in coffe mugs with turkey sammies.