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Cream of Carrot Soup with Indian Spices

MyCookbook Recipe Database
MyCookbook Member: MMMMiami
Recipe Category: Soup
Recipe Preparation Level: easy
    From MMMMiami--Tempting Tropical Tastes for Home Cooks Everywhere by Carole Kotkin and Kathy Martin

    2 tablespoons canola oil
    1 cup finely chopped onion
    1 tablespoon dark brown sugar
    1 tablespoon curry powder
    1/2 teaspoon ground coriander
    1/4 teaspoon ground cardamon
    1/8 teaspoon freshly grated nutmeg
    2 teaspoons finely chopped, pared fresh ginger
    1 pound carrots, peeled and thinly sliced
    2 medium potatoes, peeled and sliced
    7 cups canned low sodium chicken broth
    1 cup heavy cream (optional)
    salt and pepper to taste
    cilantro or mint leaves as garnish

    Heat oil in a large casserole over low heat. Add the onion and cook until lightly browned, about 7 minutes. Stir in dark brown sugar, curry powder,
    coriander, cardamon, nutmeg and ginger. Cook 1 minute longer. Stir in carrots, potatoes, and chicken broth. Bring to boiling. Lower heat and
    simmer 30 minutes or until the carrots are very tender. Strain the soup, reserving the liquid and solids separately. Place solids in container of
    food processor or blender and puree. Whisk puree into liquid. Return to casserole. Add cream; simmer 10 minutes. Season with salt and pepper to
    taste. Serve soup hot or cold, garnished with cilantro or mint. Serves 8.

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