1/2 cup / 125 mL chopped onion
1/2 teas. / 2.5 mL
1 Watkins Bay Leaf
2 teas. / 10 mL Watkins Original Grapeseed Oil
6 carrots, scraped and thinly sliced or diced
5 cups / 1.2 liters 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
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 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.