Page 9 - Scene Magazine 42-03 March 2017
P. 9
Fun With Food
BY JOANNA STELLOH PHELPS
Curried Carrot Soup
March is the time of year we be- gin to think about spring, however, the weather usual- ly isn’t cooperative yet. So it is still a good time to make
a pot of soup. This carrot soup is warm- ing and the color makes you happy.
Curried Carrot Soup
Ingredients:
• 4-5 tablespoons butter
• 1 cup chopped onion
• 3 tablespoons Wondra flour
• 2 cans (14 oz) vegetable broth
• 2 packages (12 oz. each) shredded or
baby carrots
• 2 teaspoons minced garlic
• 1 tablespoon curry powder
• 2/3 cup whole milk
• 1/2 cup heavy cream or half and half
• Salt and pepper to taste
• Sour cream for garnish
• Cilantro or dill for garnish
Instructions:
In stock pot, melt butter and add onions; sauté until translucent. Add Wondra flour until liquid is absorbed – do not cook as this can brown or burn – quickly stir in broth. Add remaining ingredients and cook until cooked through, about 20-30 minutes. Adjust seasonings and serve topped with sour cream and cilantro.
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