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Curried Carrot Soup
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 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 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.
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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.web tool
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Curried Carrot Soup
