Victoria's Curried Carrot Soup

Simple and classic.


Victoria's Curried Carrot Soup

7 Large Peeled & Chopped Carrots
2 Cups Water
2 1/2 Cups Vegetable Stock
1 Cup Heavy Whipping Cream
1 Teaspoon Curry Powder
1 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground PepperIn a large soup pot add the chopped carrots.  Add water and bring to a boil over a high heat.  After bringing to a boil turn the heat down to medium and simmer for 30 minutes until the carrots are nice and tender.  Drain the cooked carrots and cool them completely.  Add the cooled carrots and the vegetable stock into either a food processor or blender.  Pulse for 30 seconds until nice and smooth.  Return the mixture to the soup pot.  Add the whipping cream, curry, salt and freshly ground pepper.  Cook over a medium heat for 15 minutes until the soup is heated through.  Make sure to stir often.  Remove from the heat and ladle into bowls or a soup terrine.  Garnish with sour cream, chopped basil or red pepper flakes if you want.  Serves 4

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