1/2 cup / 125 mL chopped onion
1/2 teas. / 2.5 mL Watkins Thyme
1 Watkins Bay Leaf
2 teas. / 10 mL Watkins Original Grapeseed Oil
6 carrots, scraped and thinly sliced or diced
5 cups / 1.2 litres Water
1/4 cup / 60 mL Watkins Chicken Soup Base
1-1/2 teas. / 7.5 mL Watkins Curry Powder
Dash Watkins Cayenne Pepper
1 pkg. (3 oz. / 85 g) cream cheese
2-1/2 Tbsp. / 38 mL all-purpose flour
Watkins Parsley
In a medium saucepan or Dutch oven, sauté onion, thyme and bay leaf in oil until onion is tender.
Add carrots, water, soup base, curry powder and cayenne pepper. Cover and cook over medium heat 25 minutes or until carrots are tender.
Remove bay leaf and discard. Combine half of the carrot mixture with the cream cheese and flour in container of a blender or food processor.
Process until smooth; return processed mixture to saucepan. Return to heat and cook, stirring constantly, until mixture is heated through and thickens slightly.
Makes 6 servings.
Search Recipes or Ingredients
on the Sneaky Kitchen This delicious recipe was published in a Watkins catalog. For maximum
flavor and quality, prepare only with Watkins high quality ingredients as
indicated.
Go TopContact
Home |
Products |
Catalog |
Recipes |
Health Tips | Hints
& Tips | Earn
from Home
|
Fund Raising |
Forum |Search
|
Contact Watkins Quality
Products - sourced & crafted from the finest
sources for over 140 years. The statements made and opinions expressed on this Website are
those of the Independent Watkins Associates, Bess & Floyd Metcalf, who are
the publishers of this document, and are not to be construed as the statements
or opinions of Watkins Incorporated. Sponsoring or selling of Watkins products
outside of the United States and Canada is strictly prohibited. WebSite by Bess W.
Metcalf ID# 077475N
The Sneaky Kitchen
Copyright 2000-2008
Curried Carrot Soup
