Cream of Carrot Curry Soup (don't sub with soy milk)

[Guest guest]

Cream of Carrot Curry Soup

 

1/2 teaspoon sugar

1/2 teaspoon marjoram

1/2 cup water

4 cups sliced carrots

2 tablespoons chopped onions

2 tablespoons butter

2 tablespoons flour

2 cups milk

2 teaspoons dill weed

1/4 teaspoon thyme

1 tablespoon vegetable stock base(Better Than Bouilon)

2 cups half-and-half

1 cup heavy cream

salt and white pepper to taste

1 carrot, grated

curry to taste

 

Stir sugar and marjoram into boiling water. Add

carrots and onion. Simmer

until tender. Stir in butter until melted. Sprinkle

with flour. Cook and

stir until lightly browned. Add milk gradually,

stirring until smooth.

Season with 1 teaspoon of the dill and the thyme.

Simmer 30 minutes,

stirring occasionally. Puree in blender or food

processor and return to

soup pan. Add  stock base, half-and-half, cream, and

season to

taste. Refrigerate until serving time. Reheat and stir

in grated carrots.

Garnish with remaining dill weed.